8 fresh plum tomatoes or 1 28-ounce can San Marzano tomatoes
4 12-ounce sirloin steaks 1-inch thick
Kosher salt and black pepper
1/4 cup olive oil
3/4 pound cremini mushrooms, sliced
1 small red chili pepper or 1 teaspoon flakes
1 cubanelle pepper or mild frying pepper, chopped
1 onion, chopped
4 cloves garlic, sliced
1 teaspoon dried oregano
1/2 cup sweet vermouth or dry red wine
If using fresh tomatoes, mark skins with an X and drop tomatoes into boiling water for 2-3 minutes. Cold shock them in ice water then peel and coarsely chop.
Heat grill or cast-iron skillet. Season the steaks with Kosher salt and black pepper.
Heat a deep skillet over medium-high heat with olive oil, 4 turns of the pan. Add mushrooms and brown them; add peppers, onions, garlic and oregano to pan, and season with salt and pepper. Partially cover pan and cook to tender, 7-10 minutes. Add sweet vermouth or wine to vegetables then add tomatoes. Cover and simmer to break down tomatoes, 15-20 minutes.
Grill or cook steaks on the grill or in the hot pan for about 8-10 minutes, turning once for medium-rare to medium doneness. Allow steaks to rest a few minutes then thinly slice the steaks against the grain and serve topped with lots of chunky mushroom, pepper and onion pizzaiola sauce.