Pan –Seared steak with Pizzaiola Sauce

Stir the sliced peppers into a large pot of salted boiling water.

Return to a boil, cook two minutes and drain in a colander. Rinse with cold water and let it cool. Rub both sides of the steaks with approximately one tablespoon of the olive oil and let them stand at room temperature while preparing the sauce.

Place a large heavy skillet over low heat.

Heat four-table spoons olive oil in the skillet. Whack the garlic with the flat side of a knife. Add the garlic to the oil to cook.

Strake the pan occasionally until the garlic is golden. Add the mushrooms to the pan and season them with salt and pepper.

Let caramelize a little, about six minutes. Add the red and yellow blanched peppers to the mushrooms.

Add the tomatoes, which should still be slightly chunky but not too watery. If they are too watery, pour off some of the liquid. Stir in red pepper flakes and add more salt to taste.

Let simmer approximately 15-20 minutes. Place a large heavy cast iron skilled over medium heat. Add remaining olive oil. Add the steaks and cook until the underside is well browned. Turn the steaks and cook two to three minutes for a medium rare steak, longer for more well done steaks.

Transfer the steaks to a warm platter, spoon the sauce over the steaks and shred the basil leaves on top.