Steak Pizzaiola
Instructions:
- Made with ingredients typically found at neighborhood pizzerias, this dish is perfect for a midweek supper. If you like, serve the steak on grilled Italian bread.
- 2 tablespoons olive oil
- 1 large onion (12 ounces), thinly sliced
- 2 garlic cloves, finely chopped
- 1 large red pepper, thinly sliced
- 1 large yellow pepper, thinly sliced
- 4 ounces mushrooms, trimmed and thickly sliced
- 1 can (15 ounces) crushed tomatoes
- 3â„4 teaspoon salt
- 8 beef minute steaks (2 ounces each)
- In nonreactive 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender-crisp, about 2 minutes.
- Add red and yellow peppers and mushrooms and cook, stirring frequently, until peppers are tender-crisp, about 2 minutes longer.
- Add tomatoes and 1â„4 teaspoon salt; cook just until sauce has slightly thickened, about 2 minutes longer. Transfer to medium bowl; keep warm.
- Wipe skillet with paper towels, then heat remaining 1 tablespoon oil over medium-high heat until very hot. Sprinkle beef with remaining 1â„2 teaspoon salt; cook steaks, in batches, until just cooked through, about 2 minutes per side, transferring steaks to warm platter as they are cooked. Spoon sauce over steaks. Makes 4 main-dish servings.