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

Name: Thick-Cut Steaks with Glazed Mushrooms, Peppers, and Tomatoes
Yield: Serves 4
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

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A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES4

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

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

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. A Dutch oven allowed us to get a great sear on the st...

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