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Steak Pizzaiola Recipe


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     Steak Pizzaiola

Category   Entrees - Maindishes
Sub Category   None

1 1/4 lbs. boneless sirloin steak (about 1 inch thick), excess fat trimmed
Kosher salt
4 cloves garlic, smashed
1 large onion, sliced 1/4 inch thick
2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
4 jarred pepperocini, drained and thinly sliced
1 15-oz. can crushed tomatoes
1/2 t. dried oregano
Pinch of red pepper flakes
2 T. chopped fresh parsley
Focaccia, for serving (optional)

Sprinkle the steak all over with 1/4 t. salt. Heat the EVOO in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.
Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes, and 3/4 c. water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.
Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with foccaccia.

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