Don't be confused by the "pizza" in its name-this bold, saucy steak dish is definitely not pizza parlor fare.
Why This Recipe Works
We used strip steaks here for their intense flavor and meaty texture. Searing the steaks more quickly—just a few minutes per side—allowed us to finish them in the oven while we prepared the sauce. For our version of Steak Pizzaiola, we borrowed an element from one of our favorite tomato sauce recipes that calls for draining a can of diced tomatoes and caramelizing the tomato chunks before adding the juice. Two other keys to long-simmered flavor were replacing the button mushrooms with earthier creminis and using smoky roasted red peppers instead of bell peppers. Swapping out wine for balsamic vinegar as the deglazing liquid added another dimension of richness, and plenty of garlic and oregano helped to round out the sauce. Finally, a tablespoon of chopped sun-dried tomatoes lent a bright, complex flavor.
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