Steak Pizzaola With The Works

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Piece porterhouse - (to 2 lbs)
		= (or rib-eye steak)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
4		Garlic cloves - crushed
1 teaspoon	5ml	Crushed red pepper flakes
12		Mushrooms - sliced
1		Onion - sliced (small)
1		Green bell pepper - seeded, sliced
1/3		Pepperoni - casing removed,
		Then chopped - (optional)
1/2 cup	118ml	Dry red wine
1		Crushed tomatoes - (28 oz)
1 teaspoon	5ml	Dried oregano
		= (or 2 tspns chopped fresh oregano
		Leaves)
1/4 cup	36g / 1.3oz	Grated Parmigiano or Romano cheese

Recipe Instructions

Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove.

Add another turn of the pan extra-virgin olive oil and reduce heat to medium-high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste.

Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium-rare, 10 to 12 minutes for medium-well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

This recipe yields 2 Big Guy servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E12) - from the TV FOOD NETWORK

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