Chef John's Pizzaiola-Style Beef Medallions

1. 1

   Season the steak medallions with salt and black pepper on both sides.

2. 2

   Heat olive oil in a large skillet over high heat. Add the steaks and cook until browned, about 2 minutes per side. Transfer them to a plate, reserving the oil in the skillet.

3. 3

   Add the mushrooms and butter to the skillet and season with salt; cook, stirring, until the mushrooms soften and begin to brown, 5 to 6 minutes. Reduce the heat to medium; add the peppers and cook, stirring, until softened, about 2 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine and sprinkle in the dried oregano. Increase the heat to medium-high and cook until the wine is almost evaporated, about 3 minutes.

4. 4

   Stir the tomato concassé into the mushroom mixture and simmer until the tomato softens, 3 to 4 minutes. Add the fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust the salt and black pepper to taste.

5. 5

   Return the steaks to the skillet with the mushroom mixture and cook until warmed through and to your desired doneness, 4 to 10 minutes.

• Calories 335.91 kcal Moderate
• Protein 22.05 g Good Source
• Carbs 33.78 g Moderate
• Total Fat 7.99 g Moderate
• Saturated Fat 2.86 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 66.53 mg High
• Sodium 760.48 mg High
• Fiber 3.28 g Moderate
• Sugar 2.64 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 471.61 mg Good Source
• Iron 1.47 mg Low Source
• Potassium 226.21 mg Low Source
• Vitamin A 145.05 mcg_rae Moderate
• Vitamin C 60.99 mg Good Source
• Vitamin D 0.23 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷