Steak Pizzaiola

• 4 (1/2-inch-thick) top blade beef chuck steaks (1 1/4 lb total)
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 medium onion, thinly sliced
• 1 yellow bell pepper, cut into 1/4-inch- wide strips
• 6 oz white mushrooms, trimmed and thinly sliced
• 3 garlic cloves, finely chopped
• 3 tablespoons sweet vermouth
• 3 tablespoons water
• 1 (14- to 15-oz) can diced tomatoes in juice

1. Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling). Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Discard plastic wrap and sprinkle steaks with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil. (Do not wipe skillet clean.)
3. Add remaining 2 tablespoons oil to skillet and saute onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes. Add mushrooms and garlic and saute, stirring, until mushrooms are golden, about 3 minutes. Add vermouth and cook until evaporated, about 1 minute. Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetable sauce on top of steaks.

blade beef, salt, black pepper, olive oil, onion, yellow bell pepper, white mushrooms, garlic, sweet vermouth, water, tomatoes

Taken from www.epicurious.com/recipes/food/views/steak-pizzaiola-234265 (may not work)