1 ½ pounds sirloin steak, cut 1 inch thick with fat trimmed
¾ cup wine ( I’ve used a dry Riesling and a Bordeaux. )
Salt, pepper, and garlic powder to taste
2 tablespoons olive oil
1 medium yellow onion, cut in ¼ inch slices
6 sweet peppers, cut in ½ inch slices
4 ounces mushrooms, sliced
6 cloves garlic, peeled and sliced thinly
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 15 ounce can diced tomatoes
A baguette or focaccia to serve
Place the steak in a container and pour the wine in the bottom of the container. Season the top of the steak with salt, pepper, and garlic powder. Let marinate for 30 minutes then turn the steak over and season the top with salt, pepper, and garlic powder. Let marinate for 30 minutes more.
Heat the oil in a large skillet. Brown the steak on all sides. Remove the steak from the pan and add the onions, peppers and mushrooms. Sauté the vegetables, allowing them to brown and soften a little. Add the garlic, tomato paste, oregano, and red pepper flakes. Sauté until fragrant. Add the diced tomatoes and wine and stir. Once the sauce comes to a gentle boil add the steak. Spoon some sauce over the steak and simmer for 7 to 10 minutes turning once.
Remove the steak from the pan and let it rest for 5 minutes. Continue simmering the sauce until thickened. Slice the steak thinly against the grain. Serve topped with sauce.
Adapted from this Food Network recipe.
