STEAK PIZZAIOLA
(Serves 6)

Ingredients:
1 cup vegetable oil
2 cups dry white wine
4 16-ounce rib-eye steaks, trimmed of all fat
4 cups hand-crushed, canned, imported San Marzano Italian plum tomatoes
3 bell peppers, cored, seeded, and cut, lengthwise, into 1/2 inch slice
2 pinches dried oregano
2 large white onions
2 pinches crushed black pepper
4 cups sliced white mushrooms
salt to taste
1 tablespoon minced garlic

Method:
1. Heat 1/2 cup oil in each of 2 large saute 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.

2. Drain off excess oil and remove steaks from the pans, leaving the vegetables. Return pans to medium-high heat.

3. Add 1 cup of wine to each pan and bring to a boil. Into each pan, stir 2 cups tomatoes, a pinch 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)

4. 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.

Prepared for Your Day by Chef Brett McKee of Oak House Steakhouse

17 Broad Street
Charleston, SC 29401
843-722-4220 / 843-722-4133 fax
www.oaksteakhouserestaurant.com