Ingredients

The following ingredients have 5 Servings
  • 4 Strip Steaks (About 1 Inch Thick)
  • 3 Tablespoons Vegetable Oil~Divided
  • Salt
  • Pepper
  • 1 Cup Yellow Onion (Finely Chopped)
  • 8 Ounces Cremini Mushrooms (Trimmed and Sliced)
  • 1 Tablespoon Garlic (Minced)
  • 1/4 Cup Sun Dried Tomatoes (In Oil, Drained and Finely Chopped)
  • 2 Teaspoon Italian Seasoning
  • 1/4 Cup Balsamic Vinegar
  • 1 15 Ounce Can Crushed Tomatoes
  • 12 Ounce Jar Sliced Roasted Red Peppers (Drained and Chopped)
  • 3/4 Cup Water
  • 1/2 Cup Shaved Parmesan Cheese
  • 1/4 Cup Basil Leaves (julienned)

Instruction

  • Pat steaks dry with paper towels. Season both sides of steaks generously with salt and pepper.
  • In a 12 inch cast iron skillet, heat 2 tablespoon oil, over medium-high heat, just until smoking. Add half the steaks and sear, about 3 minutes per side. Repeat with remaining steaks. Transfer steaks to plate and set aside.
  • Carefully wipe out most of the oil from the skillet (I used paper towels, gripped with long-handled tongs) leaving the brown bits in the bottom of the pan. Add 1 Tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet and saute until the onions are soft, 8-10 minutes. Add the garlic, dried Italian seasoning, and the sun-dried tomatoes and continue to cook for 1 minute. Stir in balsamic vinegar, scraping up any brown bits on the bottom of the skillet, and cook until most of the vinegar evaporated. Add crushed tomatoes, roasted red peppers, and water. Bring to a rapid simmer, then nestle the steaks in the sauce and continue to simmer, turning the steaks once, 5-7 minutes. Remove the steaks to a cutting board and allow to rest 5 minutes. Continue to simmer the sauce until it thickens a bit, about 3-5  minutes.
  • Place the whole steak on plates or thinly slice the steaks against the grain, and divide among plates. Top with the sauce, a sprinkle of shaved Parmesan and julienned basil and serve.