Steak Pizzaiola

Ingredients

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

1 6-8 oz Top Sirloin steak per person

4-6 cloves of garlic minced

1 medium onion diced

2 bell peppers thinly sliced

8-10 button mushrooms thinly sliced

1 tsp salt & pepper (approximate)

15 oz can crushed tomatoes

1 cup water

2 tsp dried oregano

1-2 tsp pepper flakes (optional)

5 -6 Tbs tomato paste

1-2 Tbs Olive oil

½-1 cup grated mozzerella cheese

Preparation

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!