Skillet Steak alla Pizziaola

Main Course

Recipe courtesy of Cast Iron Cooking By Dwayne Ridgaway — Quarry Books

Serves 6

Ingredients: 
  •  4 (6 oz.) sirloin strip steaks
  • 1 tablespoon Montreal Steak seasoning
  • 4 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
  • 1 green bell pepper cored, seeded, and thinly sliced
  • 1 cup sliced cremini mushrooms
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 4 cloves garlic, peeled, thinly sliced
  • 2 tablespoons capers
  • 1 (14.5 oz.) can diced tomatoes with basil
  • 2 teaspoons fresh chopped oregano or 1 teaspoon dried
  • 3 sprigs fresh lemon thyme, optional
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper

Skillet Steak alla Pizziaolae

 Skillet Steak alla Pizziaola

Click image to enlarge.
Method: 

Preheat oven to 375ºF.

Season the steaks evenly with Montreal Steak Seasoning, set aside.

Heat the olive oil over medium-high heat in a large 12” cast iron skillet. When hot, add the steaks to the pan and brown for 5 minutes per side. Transfer steaks to a plate; add the remaining two tablespoons olive oil to the skillet, and heat. When hot, add the onion, potato, green pepper, mushrooms, chopped artichoke hearts, garlic, and capers; sauté for 7 minutes, until the onion is translucent. Add the diced tomato, oregano, thyme, and red pepper, and stir to combine, cooking an additional 2 minutes. Place the steaks on top of the tomato mixture and transfer to the middle rack of the hot oven. Bake for 20 minutes, remove.

Serve hot.

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