Ingredients
- 1 small red and 1 small yellow bell pepper, cored, seeded, and cut into 1/2-inch slices (about 3 cups total)
- 4 strip or shell beef steaks, trimmed of most fat (each about 6 ounces and 3/4 inch thick)
- 5 tablespoon extra-virgin olive oil
- 6 clove garlic, peeled
- 1 1/2 cup sliced assorted mushrooms
- 3 cup peeled, seeded, and crushed ripe plum tomatoes, or one 35-ounce can italian plum tomatoes (preferably san marzano), seeded and crushed
- 1 teaspoon red pepper flakes
- 4 teaspoon to 6 fresh basil leaves, shredded
Preparation
Baking Directions:
1.Stir the sliced peppers into a large pot of salted boiling water.
Return to a boil, cook 2 minutes, and drain.
Rinse with cold water and let cool.
2.Rub all sides of the steaks with 1 tablespoon of the olive oil and let them stand at room temperature while preparing the sauce.
Place a large, heavy skillet — cast iron is ideal — over low heat.
3.In a separate large skillet, heat the remaining 4 tablespoons olive oil over medium heat.
Whack the garlic with the flat side of a knife, add to the oil and cook, shaking the pan occasionally, until golden on all sides, about 3 minutes.
Stir in the mushrooms, season them lightly with salt and pepper, and stir until wilted and caramelized, about 6 minutes.
Pour in the tomatoes and stir in the red pepper flakes.
Bring to a boil, adjust the heat to simmering, and cook 8 minutes.
Stir in the sliced peppers and the basil.
Simmer, stirring occasionally, until the peppers are crisp-tender, about 2 minutes.
Remove garlic, if you like.
Cover the skillet to keep the sauce warm.
4.Raise the heat under the empty skillet to medium-high.
Add the steaks and cook until the undersides are well-browned, about 4 minutes.
Turn the steaks and cook 3 minutes for a medium-rare steak, longer for more well-done steaks.
Transfer the steaks to warm plates and spoon some of the sauce over each.
Makes 4 servings.