Thick-Cut Steaks with Glazed Mushrooms, Peppers, and Tomatoes

Name: Thick-Cut Steaks with Glazed Mushrooms, Peppers, and Tomatoes
Ingredients: 2 (1-pound), boneless strip steak, about 1½ inches thick, trimmed and halved crosswise; , Salt and pepper; ¼ cup, extra-virgin olive oil; 8 ounces, cremini mushrooms, trimmed and quartered; 1 , onion, chopped fine; 3 , garlic cloves, minced; 2 teaspoons, minced fresh oregano or ½ teaspoon dried; 1½ cups jarred, roasted red pepper, patted dry and chopped; ¼ cup, oil-packed sun-dried tomato, chopped; 3 tablespoons, balsamic vinegar; 3 tablespoons, chopped fresh basil

Main Courses
Vegetables
Beef

Inspired by steak pizzaiola—tender steaks topped with a chunky, long-simmered sauce of tomatoes and mushrooms—we set out to create a weeknight-friendly version of the restaurant classic.

SERVES 4

Thick-Cut Steaks with Glazed Mushrooms, Peppers, and Tomatoes

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