Steak Pizzaiola

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Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 638

Ingredients

4-5 ounce sirloin steaks, about 1 inch thick
2 tsp kosher salt
2 Tbsp extra virgin olive oil
1 large yellow onion sliced into 1/4 inch rounds
4 garlic cloves minced
1 green bell pepper sliced into 1/2 inch strips
1 red bell pepper sliced into 1/2 inch strips
1 can 15 ounces crushed tomatoes
4 pepperoncini drained and sliced thinly
½ tsp dried oregano
⅛ – ¼ tsp cayenne pepper flakes
¾ cup water
½ cup shredded mozzarella cheese optional
⅓ cup grated pecorino Romano cheese optional
2 Tbsp fresh flat-leaf parsley leaves roughly chopped
1 package of spaghetti cooked according to package directions
Salt and pepper for seasoning the spaghetti
Extra virgin olive oil for drizzling on the spaghetti

Instructions

All ingredients ready? Let's begin!
Sprinkle 1/2 teaspoon of salt over all sides of each steak. Set the beef aside to come to room temperature.
In a large skillet over medium-high heat, warm the olive oil. Sear each steak for 2 minutes per side. Remove the steaks to a platter.
Add the onion slices and garlic to the skillet. Sauté until the onions and garlic become fragrant, approximately 1 minute.
Add the bell peppers and cook, stirring occasionally, until the vegetables have softened, approximately 4 minutes.
Stir in the tomatoes, pepperoncini, oregano, cayenne, and water. Bring the sauce to a simmering boil.
Place the steaks in the sauce, reduce the heat to a low simmer, and cook for about 6 minutes, turning the steak over halfway, until the meat is cooked to medium-rare.
The internal temperature of the steaks should be 125°F for medium-rare and 135°F for medium.
Remove the steaks to a clean cutting board and allow them to rest while the sauce reduces. Simmer the sauce for 3 to 5 minutes until the consistency you like is achieved.
Combine the cheeses in a bowl while the sauce is simmering.
Slice the steaks thinly across the grain.
Place the steaks on oven-proof plates. Spoon the sauce over the steak portions. Optional: Top with equal portions of the cheese and place under a broiler for less than a minute just until the cheese melts. Alternatively, serve the cheese on the side.
Top the steaks with parsley.
Serve immediately while warm with individual bowls of spaghetti that have been seasoned with salt and pepper and drizzled with olive oil on the side.

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