Steak Pizzaiola
by Brett McKee- Oak Steakhouse

Yields: 6 servings

Ingredients

4oz EVO

2 cups Dry White Wine

4 16oz NY Strips, trimmed of ALL fat

3 Bell Peppers, Cored, Seeded and Cut Lengthwise into Inch Size Slices

2 Pinches Fresh Oregano

2 Large Red Onions

2 Pinches Crushed Black Pepper

2 Cups Diced Tomatoes

4 Cups Sliced White Mushrooms

Salt to Taste

3oz Marinara

1 Tbs Minced Garlic

Directions

Divide oil and heat in 2 large saut pans over medium high heat.  Add 2 steaks to each pan and fry on one side for 4 minutes or until very brown.  Turn and add half of the peppers, onions, mushrooms and garlic to each pan. Fry for an additional 4 minutes. Drain off excess oil and remove steaks from the pans, leaving the vegetables. Return pans to medium high heat.

Add one cup of wine to each pan and bring to a boil. Into each pan, stir 2 cups of tomatoes, a pinch of oregano, black pepper and salt. Return to a boil. Lower heat and allow sauce to cook for about 5 minutes or until lightly thickened (if sauce is too thick, thin with a bit of chicken broth using no more than cup)

Return steaks to sauce to cook for 4 minutes. Remove from heat and let rest. Slice steak on a slight diagonal. Place saut of vegetables on serving platter.  Lay sliced steak on top of the vegetable saut and cover with the remainder of sauce. Serve. 

Special Notes:

This recipe aired 10/05/09