Pan-Seared Steak with Pizzaiola Sauce

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, sliced
• 1 red bell pepper, cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 2 cups sliced white button mushrooms
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon dried oregano
• 14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
• Four 8-ounce bone-in shell steaks, about 1 inch thick

1. Heat the olive oil in a large skillet over medium-high heat.
2. When the oil is hot, add the sliced garlic.
3. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms.
4. Season with 1 teaspoon of the salt and the oregano.
5. Saute until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
6. Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well.
7. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
8. Season the steaks with the remaining 1/4 teaspoon salt.
9. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare.
10. Let the steaks rest for a few minutes while the sauce finishes cooking.
11. To serve, put the steaks on plates and top with the pepper sauce.
12. Serve immediately.
13. This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

extravirgin olive oil, garlic, red bell pepper, yellow bell pepper, white button mushrooms, kosher salt, oregano, italian plum tomatoes

Taken from www.epicurious.com/recipes/food/views/pan-seared-steak-with-pizzaiola-sauce-385283 (may not work)