DescriptionExcerpted From Cast Iron Cooking By Dwayne Ridgaway — Quarry Books
Steak and peppers, a tradition as a sandwich. Steak and potatoes, a tradition as comfort food. Combine the two, toss in some Italian flavors, and you have a tremendous Steak alla Pizziaola. You will need a very large cast-iron skillet to hold this dish, a 12” Lodge Seasoned Cast Iron pan works wonders. Serve the meal right from the skillet.
- Year Round
- 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
- Preheat oven to 375º degrees F.
- 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, and serve hot.