I brought the steak out of the refrigerator and brushed it with olive oil and left it on my kitchen table to take the chill off. I started the tomato sauce in a cast iron pan as suggested in the recipe. It begins by sautéing the garlic until golden then adding the mushrooms until they too were golden, Once that was done, I added the tomato sauce and had that on a low simmer. In the meantime I started to prepare the peppers and mushrooms for the sauce.
Once I had the sauce completed, it was time to heat up another cast iron pan to cook the steak. The steak was twice the thickness that suggested in the recipe. I cooked the steak 6 minutes per side, turning it twice per side until the internal temperature reached 120 degrees for rare.
Oh my goodness, was this steak heavenly! It was tender, cooked perfectly and was delicious with the pizzaiola sauce. Since the sauce contained our vegetables for the night, I made some mashed potatoes flavored with Williams-Sonoma Parmesan, Garlic & Herb Mashed Potato seasoning. The potatoes complemented the steak with pizzaiola sauce perfectly. The steak was indulgent for us, but I’ll compensate for this splurge with some pork tonight, Oven-Braised Pork Chops with Apples, Onion and Dried Cherries, another Lidia recipe.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.