Cooking Steak Pizzaiola
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
3⁄4 teaspoon salt
8 beef minute steaks (2 ounces each)
1. 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. Add red and yellow peppers and mushrooms and
cook, stirring frequently, until peppers are tender-crisp,
about 2 minutes longer.
3. Add tomatoes and 1⁄4 teaspoon salt; cook just
until sauce has slightly thickened, about 2 minutes
longer. Transfer to medium bowl; keep warm.
4. Wipe skillet with paper towels, then heat remaining
1 tablespoon oil over medium-high heat until very
hot. Sprinkle beef with remaining 1⁄2 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.
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