Bistecca alla Pizzaiola
1 cup vegetable oil
Four 16-ounce rib-eye steaks, trimmed of all fat
3 bell peppers, cored, seeded and cut, lengthwise, into
2 large white onions, sliced
4 cups sliced white mushrooms
1 tablespoon minced garlic
2 cups dry white wine
4 cups hand-crushed canned, imported San Marzano Italian plum
2 pinches fried oregano
2 pinches crushed black pepper
Salt to taste
Heat 1/2 cup oil in each of 2 large sauté pans over medium-high heat. Add two
steaks to each pan and fry on one side for 4 minutes or until very brown. Turn
and add half of the peppers, onions, mushrooms and garlic to each pan. Fry for
an additional 4 minutes.
Drain off excess oil and remove steaks from the pans, leaving
the vegetables. Return pans to medium-high heat.
Add 1 cup of wine to each pan and bring to a boil. Into each
pan stir 2 cups tomatoes, a pinch each of oregano and black pepper, and salt.
Return to a boil. Lower heat and allow sauce to cook for about 5 minutes or
until slightly thickened. (If sauce is too thick, thin with a bit of chicken
broth, using no more than 1/4 cup.)
Return steak to sauce and allow to cook for 4 minutes. Remove
from heat. Cut meat from around the bone and slice steak, on the slight
diagonal, discarding the bone. Place steak on a serving platter, pour sauce over
the top, and serve.
Rao's Cookbook: Over One Hundred Years of Italian Home
Cooking , by Frank Pellegrino