Steak Pizzaola with The Works

• 1 24 ounce to 2 pound piece porterhouse or rib-eye steak
• Salt and pepper
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 4 cloves garlic, crushed away from the skins
• 1 teaspoon crushed red pepper flakes
• 12 mushrooms, sliced
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced
• 1/3 stick pepperoni, casing removed, then chopped, optional
• 1/2 cup dry red wine, eyeball it
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves
• 1/4 cup grated cheese, Parmigiano or Romano

1. Heat a large nonstick skillet over high heat.
2. Season the steak with salt and pepper.
3. Add 2 tablespoons extra-virgin olive oil to the pan.
4. Brown 3 minutes on each side and remove.
5. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high.
6. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using.
7. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet.
8. Add tomatoes, oregano, salt and pepper, to taste.
9. Slide steak back in and reduce heat to medium.
10. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well.
11. Remove meat, cut away from bone or divide into 2 large portions.
12. Cover steaks with sauce and top with grated cheese.

salt, extravirgin olive oil, garlic, red pepper, mushrooms, onion, green bell pepper, pepperoni, red wine, tomatoes, oregano, grated cheese

Taken from www.foodnetwork.com/recipes/rachael-ray/steak-pizzaola-with-the-works-recipe.html (may not work)