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1
Stir the sliced peppers into a large pot of salted boiling water.
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2
Return to a boil, cook 2 minutes, and drain.
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3
Rinse with cold water and let cool.
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4
Rub both sides of the steaks with 1 tablespoon of the olive oil and let them stand at room temperature while preparing the sauce.
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5
Place a large heavy skilletcast iron is idealover low heat.
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6
Heat the remaining 4 tablespoons olive oil in a separate large skillet over medium heat.
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7
Whack the garlic with the flat side of a knife, add to the oil, and cook, shaking the pan occasionally, until golden on all sides, about 3 minutes.
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8
Stir in the mushrooms, season them lightly with salt and pepper, and stir until wilted and caramelized, about 6 minutes.
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9
Pour in the tomatoes and stir in the crushed red pepper.
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10
Bring to a boil, adjust the heat to simmering, and cook 8 minutes.
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11
Stir in the sliced peppers and the basil.
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12
Simmer, stirring occasionally, until the peppers are crisp-tender, about 2 minutes.
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13
Remove the garlic cloves or, if you like, leave them in.
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14
Cover the skillet to keep the sauce warm.
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15
Raise the heat under the empty skillet to medium-high.
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16
Add the steaks and cook until the underside is well browned, about 4 minutes.
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17
Turn the steaks and cook 3 minutes for a medium-rare steak, longer for more well-done steaks.
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18
Transfer the steaks to warm plates and spoon some of the pizzaiola sauce over each.
