Steak Pizzaiola - cooking recipe

Ingredients

2 New York strip steaks, 1-inch thick or 2 rib eye steaks
1/2 teaspoon dried oregano
1/2 teaspoon granulated garlic
salt & freshly ground black pepper, to taste
2 tablespoons olive oil
8 button mushrooms, quartered
1/2 small onion, diced
2 garlic cloves, finely minced
1/4 cup red wine (any good quality red wine will do)
2 cups marinara sauce (homemade or your favorite jarred)
1 cup dry pasta, cooked

Preparation

Bring a pot of water to a boil. Season with salt, add pasta and cook according to package directions. While pasta cooks, prepare steaks.
Season steaks lightly with a sprinkling of oregano, granulated garlic, and salt and pepper. Reserve any remaining seasonings for the sauce. Heat a medium-sized skillet. When it is hot, add the olive oil and the steaks. Sear steaks, without turning, approximately 5 minutes.
Turn steaks over, move to one side of skillet, and add mushrooms, onion, garlic, and reserved seasonings. Cook, stirring vegetables until softened, while steaks continue to cook, about 4 minutes. (These directions are for steaks cooked medium; shorten cooking time during searing for medium-rare.) Remove steaks and keep warm.
Add wine to deglaze pan. Cook about 1 minute and add marinara sauce. Heat through, about 4 minutes, to allow flavors to combine. Taste sauce and correct seasonings, if needed.
Drain pasta and toss with a 1/2 to 1 cup of cooking sauce. Serve with steaks, topped with remaining sauce. Mangia Bene!