Inspired by steak pizzaiola—tender steaks topped with a chunky, long-simmered sauce of tomatoes and mushrooms—we set out to create a weeknight-friendly version of the restaurant classic. A Dutch oven allowed us to get a great sear on the steaks and was then roomy enough to build our sauce; the vegetables benefited from picking up the flavorful fond left behind by the meat. We used thick-cut strip steaks for their intense flavor. Since the thick steaks needed to spend some time in the hot pot, we minimized the band of overcooked meat on the surface of the steaks by flipping them every couple of minutes, ensuring more even cooking. Starting the steaks over medium-high heat and finishing them on medium ensured that their interiors didn’t overcook. While the steaks rested, we sautéed mushrooms and onions in the flavorful rendered fat, then added garlic and oregano for aromatic backbone. Roasted red peppers and sun-dried tomatoes offered great depth of flavor with minimal effort, and balsamic vinegar added another dimension of richness and complexity to this simple dish.
Ingredients
- 2 (1-pound) boneless strip steaks, about 1½ inches thick, trimmed and halved crosswise
- Salt and pepper
- ¼ cup extra-virgin olive oil
- 8 ounces cremini mushrooms, trimmed and quartered
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 2 teaspoons minced fresh oregano or ½ teaspoon dried
- 1½ cups jarred roasted red peppers, patted dry and chopped
- ¼ cup oil-packed sun-dried tomatoes, chopped
- 3 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh basil
- Pat steaks dry with paper towels and season with salt and pepper; gently press sides of steaks until uniform 1½ inches thick. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Brown steaks, about 2 minutes per side.
- Flip steaks again, reduce heat to medium, and continue to cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 7 to 10 minutes. Transfer steaks to serving platter and let rest while making sauce.
- Add mushrooms, onion, 1 tablespoon oil, and ¼ teaspoon salt to fat left in pot. Cover and cook over medium heat until mushrooms have released their liquid, about 3 minutes. Uncover and continue to cook until mushrooms are dry, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in red peppers, tomatoes, and vinegar, scraping up any browned bits.
- Cook until vinegar is reduced slightly and begins to coat vegetables, about 1 minute. Off heat, stir in basil and season with salt and pepper to taste. Spoon vegetables over steaks and drizzle with remaining 1 tablespoon oil. Serve.