Just one of those WTF moments.
No deer on the menu today, but a dreamy Steak Pizzaiola is. Think tender beef in a thick tomato based sauce packed with vegetables and fresh herbs.
Dear me, it was good.
4 boneless ribeye steaks, about 12-ounces each
3 cloves garlic, minced
1/4 cup plus 1 Tbs olive oil
1 pound cremini mushrooms, trimmed and sliced
Salt and fresh black pepper
1 medium red onion, sliced lengthwise
1 red bell pepper, sliced ½” thick
1 yellow bell pepper, sliced ½” thick
½ cup dry white wine
1 (28-ounce) can plum tomatoes, crushed
2 tablespoons chopped fresh oregano
1 tablespoon chopped flat leaf parsley
1 Tbs unsalted butter
1. The night before serving, sprinkle the steaks with salt, rub with one clove minced garlic and drizzle with olive oil. Wrap in plastic and refrigerate overnight. Remove meat from refrigerator about 30 minutes before proceeding.
2. To a large sauté pan placed over medium-high heat, add 3 tablespoons olive oil. When shimmering, add the mushrooms and a pinch of salt. Stir and cook about 3 minutes, until seared.
3. Add the onions, peppers and a pinch of salt. Continue to cook, turning and tossing, until peppers start to caramelize, about 5 minutes.
4. Lower heat and add another minced clove of garlic, stirring to combine. Cook for another 5 minutes.
5. Add the white wine, turn up heat and bring to a boil. Reduce until juices are syrupy, about 2 minutes.
6. Add the tomatoes and cook, stirring, until sauce is thick, about 5 minutes.
7. Remove pan from heat and add remaining garlic, the oregano and parsley. Season with salt and black pepper to taste. Cover and keep sauce warm.
8. Heat a wide, deep sauté pan over high heat. Add 1 Tbs of oil and the butter. When butter is melted and foaming, add the steaks (do not crowd) and cook until browned on 1 side, 3 minutes. Turn and cook until browned on other side. Continue cooking until desired doneness, 3 more minutes for medium-rare, 5 to 6 minutes for medium and 7 to 8 minutes for well done.
9. Serve each steak covered with sauce and vegetables.
Note: I accompanied the steaks with these Four Cheese Bow Ties. Easy and quite good for a packaged pasta product.
Recipe from Everyday With Rachael Ray Magazine
This new song from DeLooze is kind of loud and foreboding, but I enjoy this kind of edgy music and think her voice is extremely cool.
Check out DeLooze on her Website. You can buy the music on Bandcamp.