Steak Pizzaiola With Fresh Tomatoes And Mozzarella
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to sink your teeth into the juiciest, most flavorful steak pizzaiola of your life!
Imagine tenderloin medallions, seared to perfection and smothered in a rich, savory sauce, made with the freshest, sweetest tomatoes and a hint of balsamic vinegar. It’s a match made in heaven, folks!
To start, season those beautiful steak medallions with salt and black pepper on both sides. Heat up some olive oil in a large skillet over high heat, and sear those steaks until they’re browned, about 2 minutes per side. Transfer them to a plate, and reserve that delicious oil in the skillet.
Next, add some sliced mushrooms and butter to the skillet, seasoning with salt. Cook and stir until those mushrooms are softened and beginning to brown, about 5-6 minutes. Reduce the heat to medium, and add some sliced sweet and hot peppers. Cook and stir until they’re softened, about 2 minutes.
Now, stir in some crushed garlic and cook for 1 minute. Pour in some white wine, and sprinkle in some dried oregano. Increase the heat to medium-high, and cook until the wine is nearly evaporated, about 3 minutes.
Stir in that amazing tomato concassé (you can use a recipe for it, or make your own!), and simmer until the tomato is softened, about 3-4 minutes. Add some chopped fresh oregano, balsamic vinegar, and red pepper flakes, and stir to combine. Adjust the salt and black pepper to taste.
Finally, place those steaks back into the skillet with the mushroom mixture, and cook until they’re warmed through and cooked to your desired doneness, about 4-10 minutes.
Serve those babies on top of toasted bread with mozzarella cheese, and get ready for a flavor explosion that will leave you wanting more!
Printable Recipe
Ingredients
- steak medallions
- salt
- black pepper
- olive oil
- sliced mushrooms
- butter
- sliced sweet peppers
- sliced hot peppers
- crushed garlic
- white wine
- dried oregano
- tomato concassé
- chopped fresh oregano
- balsamic vinegar
- red pepper flakes
Instructions
- 1. Season steak medallions with salt and black pepper on both sides.
- 2. Heat olive oil in a large skillet over high heat and sear the steaks for about 2 minutes per side until browned.
- 3. Transfer the steaks to a plate and reserve the oil in the skillet.
- 4. Add sliced mushrooms and butter to the skillet, seasoning with salt. Cook and stir until softened and beginning to brown, about 5-6 minutes.
- 5. Reduce heat to medium, add sliced sweet and hot peppers, and cook until softened, about 2 minutes.
- 6. Stir in crushed garlic and cook for 1 minute.
- 7. Pour in white wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
- 8. Stir in tomato concassé and simmer until softened, about 3-4 minutes.
- 9. Add chopped fresh oregano, balsamic vinegar, and red pepper flakes, stirring to combine. Adjust salt and black pepper to taste.
- 10. Place the steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, about 4-10 minutes.
- 11. Serve on top of toasted bread with mozzarella cheese.
0 Comment