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Steak pizzaiola with capsicum and mushroom
Steak pizzaiola with capsicum and mushroom
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Grilled steak with sauteed veggies and toast - ready in 30 minutes!
Ingredients:
  • 200g cup mushrooms, thinly sliced
  • 1 red onion, finely chopped
  • 1 red capsicum, seeded, thinly sliced
  • 1 yellow capsicum, seeded, thinly sliced
  • 400g btl napolitana pasta sauce
  • 20.00 ml oregano leaves
  • 600g Beef Scotch Fillet Steak
  • Oregano leaves, extra, to serve
  • Coles Bakery Pane di Casa bread, sliced, toasted, to serve
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Sauté the mushrooms, stirring occasionally, for 5 minutes until browned. Add garlic and cook for 1 minute until fragrant. Transfer the mushroom mixture to a bowl.
  • In the same pan, heat the rest of the oil over medium heat. Add the onion and capsicum mixture. Stir and cook for 5 mins until softened. Bring back the mushrooms, pour in the pasta sauce, oregano, and 1/2 cup (125ml) water. Simmer for 5 mins until warmed. Season to taste.
  • Preheat a medium-high barbecue grill or chargrill. Season steak, then grill each side for 2-3 mins until cooked to your liking. Rest covered for 5 mins, then slice thickly before serving.
  • Add the steak to the sauce and simmer for 2-3 minutes until well coated and heated through. Finish with a sprinkle of extra oregano and serve alongside toast.

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