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(Bistecca alla Pizzaiola)
Over 100 Years of
Italian Home Cooking
By Frank Pellegrino, 1998, Random House
cup vegetable oil
16-ounce rib-eye steaks, trimmed of all fat
bell peppers, cored, seeded and cut, lengthwise,
into 1/2-inch slices
large white onions, sliced
cups sliced white mushrooms
tablespoon minced garlic
cups dry white wine
cups hand-crushed canned, imported
San Marzano Italian plum tomatoes
pinches dried oregano
pinches crushed black pepper
4 (16-oz) Bone-in Ribeyes
Heat 1/2 cup oil in each of 2 large sauté pans over medium-high
Add two steaks to each pan and fry on one side for 4 minutes or
very brown. Turn and add half of the peppers, onions, mushrooms
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.
Add 1 cup of wine to each pan and bring to a boil. Into each pan
cups tomatoes, a pinch each of oregano and black pepper, and salt.
Return to a boil. Lower heat and allow sauce to cook for about 5
or until slightly thickened. (If sauce is too thick, thin with
a bit of
chicken broth, using no
more than 1/4 cup.)
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.
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