Steak Pizzaiola

Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes


1⁄2 t
kosher salt
1⁄2 t
freshly ground pepper
2 t
olive oil (divided)
1 lb
Laura’s Lean New York Strip Steaks
red bell pepper (thinly sliced)
yellow bell pepper (thinly sliced)
onion (chopped)
2 clv
garlic (minced)
roma tomatoes (seeded and finely chopped)
1⁄2 pk
(8-ounce) sliced fresh mushrooms
2⁄3 c
red wine or beef broth
1 t
crushed red pepper flakes
1⁄3 c
chopped fresh basil


1. Sprinkle salt and pepper over steak and rub with 1 teaspoon olive oil. Cook steak in a lightly greased skillet over high heat and brown on both sides about 5 minutes. Remove and cover with foil.
2. Sauté peppers, onion and garlic in remaining olive oil over medium heat 5 minutes or until tender. Add tomatoes, mushrooms, wine and red pepper and bring to a boil; simmer 5 minutes. Add steaks and cook 5 more minutes or until desired degree of doneness. Stir in basil and serve immediately.





Cooking Tip: Sauteing the vegetables will add an enormous amount of flavor. It is very important to make sure that the pan and olive oil are hot before adding the vegetables. The vegetables should make a sizzling sound when they hit the pan.

Nutritional Analysis Per Serving Based on 6 Servings 
CALORIES 172 (27% from fat); FAT 5.0g (sat 1.6g); PROTEIN 19.2g; CARB 9.1g; FIBER 2.0g; CHOL 37mg; IRON 2.2mg; SODIUM 250mg

Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1 fat