Steak Pizzaiola 

Ingredients:

4 boneless sirloin steaks, about 1-inch thick
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 tablespoons avocado oil, divided
2 small yellow onions, thinly sliced
2 bell peppers (any color), thinly sliced
1 teaspoon sea salt
4 cloves garlic, thinly sliced
¼ cup white wine (or chicken broth if you prefer not to use alcohol)
28 ounces canned crushed tomatoes
1 cup pitted green olives
2 tablespoons capers
Instructions:

Season the Steaks:
Pat the sirloin steaks dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
Sear the Steaks:
In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat.
Add the steaks and sear for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the remaining 2 tablespoons of avocado oil.
Add the sliced onions and bell peppers, and season with 1 teaspoon of sea salt. Sauté until the vegetables are softened, about 5-7 minutes.
Add the sliced garlic and cook for an additional minute until fragrant.
Deglaze the Pan:
Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
Add Tomatoes and Olives:
Stir in the canned crushed tomatoes, green olives, and capers. Bring the mixture to a simmer.
Combine and Cook:
Return the seared steaks to the skillet, nestling them into the sauce.
Cover and let simmer for about 10 minutes, allowing the flavors to meld and the steaks to finish cooking.
Serve:
Serve the steak topped with the flavorful sauce and vegetables. Enjoy this hearty and delicious dish!