Steak Pizzaiola

• 4 strip steaks, about 1 inch thick (see note)
• 2tablespoons vegetable oil
• Salt and pepper
• 8ounces cremini mushrooms, quartered
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1/2teaspoon dried oregano
• 1tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
• 1/4cup balsamic vinegar
• 1(14.5-ounce) can diced tomatoes, drained, juices reserved
• 1cup drained jarred roasted red peppers, chopped
• 2tablespoons chopped fresh basi

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat just until smoking. Brown steaks, about 3 minutes per side, then transfer to wire rack set inside rimmed baking sheet. Roast steaks until meat registers 125 degrees (for medium-rare), about 10 minutes. Transfer steaks to serving platter, tent with foil, and let rest while preparing sauce.
2. 2. While steaks are in oven, add mushrooms, onion, 1/4 teaspoon salt, and remaining oil to empty pan and cook until softened, about 8 minutes. Add garlic, oregano, and sun-dried tomatoes and cook until fragrant, about 30 seconds. Add vinegar and cook, scraping up any browned bits with wooden spoon, until thick and syrupy, about 1 minute. Transfer mushroom mixture to bowl; set aside.
3. 3. Add drained diced tomatoes to empty pan and cook until deep red and dry, about 3 minutes. Stir in roasted peppers, reserved tomato juices, and mushroom mixture. Reduce heat to medium-low and simmer until sauce is no longer watery, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Spoon sauce over steaks. Serve.

vegetable oil, salt, mushrooms, onion, garlic, oregano, tomatoes, balsamic vinegar, tomatoes, red peppers, fresh basi

Taken from www.epicurious.com/recipes/member/views/steak-pizzaiola-52494011 (may not work)