Steak a la pizzaiola

This is a close rendition of Rocco DiSpirito's favorite birthday dish. He will prepare the original recipe on his new TV show, "The Melting Pot."

1 2-pound New York shell sirloin steak

2 tablespoons olive oil

Recommended: Default

Salt and freshly ground black pepper

1 pound fresh tomatoes, cored and chopped

8 small Red Bliss potatoes, quartered

1 large onion, diced

2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips

1 teaspoon dried oregano

1/8 teaspoon dried red hot pepper flakes

Preheat oven to 350 degrees F.

Heat oil in a saut pan or iron skillet over medium heat. Season steak with salt and pepper. Saut steak on both sides until browned. Transfer steak to a shallow, oven-proof dish that will snugly fit around steak (or use the iron skillet). Add tomatoes, potatoes, onions, bell peppers, oregano, and hot pepper flakes.

Roast, uncovered, for about one hour, or until tender and potatoes are fully cooked. Turn vegetables once or twice during the cooking process. Add salt and pepper to taste, if you wish.

Serves 4.

(c) Copyright 2000. The Christian Science Publishing Society

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