What is important to remember about this dish is that the steak and the sauce never cook together. That way, all the meat juices remain in the steak; if you were to cook them together, the juices would seep out. Meanwhile, the pepper-and-mushroom sauce remains bright and fresh with the flavor of the tomatoes and vegetables.

　　

Ingredients

serves 4

　　3 tablespoons extra-virgin olive oil

　　3 garlic cloves, sliced

　　1 red bell pepper, cut into 1-inch strips

　　1 yellow bell pepper, cut into 1-inch strips

　　2 cups sliced white button mushrooms

　　1 1/4 teaspoons kosher salt

　　1/2 teaspoon dried oregano

　　14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand

　　Four 8-ounce bone-in shell steaks, about 1 inch thick

　　

Step 1

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.

　　

Step 2

Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.

　　

Step 3

Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.

　　

Step 4

To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.

　　

NOte

Step 5

This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.