Steak Pizziola

Name: Steak Pizziola
Ingredients: 12 teaspoon kosher salt; 12 teaspoon fresh ground pepper; 1 lb New York strip steak; 2 teaspoons olive oil, divided; 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 12 medium onion, chopped; 2 medium garlic cloves, minced; 5 medium roma tomatoes, seeded and finely chopped (about 15 oz); 4 ounces sliced fresh mushrooms; 23 cup nonfat beef broth; 1 teaspoon crushed red pepper flakes; 13 cup chopped fresh basil

13 ingredients

9 steps

Ingredients

12 teaspoon kosher salt
12 teaspoon fresh ground pepper
1 lb New York strip steak
2 teaspoons olive oil, divided
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
12 medium onion, chopped
2 medium garlic cloves, minced
5 medium roma tomatoes, seeded and finely chopped (about 15 oz)
4 ounces sliced fresh mushrooms
23 cup nonfat beef broth
1 teaspoon crushed red pepper flakes
13 cup chopped fresh basil

Directions

1

Coat a nonstick skillet with cooking spray.
2

Sprinkle salt and pepper over steaks; rub with 1 teaspoon oil.
3

Brown steaks over high heat, flipping once, about 5 minutes.
4

Remove from skillet; cover loosely with foil.
5

Heat remaining oil in same skillet over medium heat.
6

Saute peppers, onion and garlic until tender, about 5 minutes.
7

Add tomatoes, mushrooms, broth and red pepper flakes; bring to a boil.
8

Reduce heat to low; simmer 5 minutes.
9

Add steaks back to skillet and cook 5 minutes or until desired degree of doneness; stir in basil and serve immediately.