Steak pizzaiola with garlic toasts

Instructions

1. Preheat broiler. Brush tops of bread slices with 2 tsp oil. Sprinkle with ½ tsp oregano and cheese. Arrange on a baking sheet. Broil until light golden, about 2 minutes.
2. In a large nonstick skillet, heat 2 tsp oil over medium-high. Season steak with ¼ tsp salt. Add steak to skillet and cook until an instant-read thermometer inserted into side of steak registers at least 135°F for medium-rare, about 5 minutes on each side. Transfer to cutting board. Cover to keep warm.
3. Heat remaining 2 tsp oil over medium-high in same skillet . Add onion, bell pepper, remaining 1 tsp oregano, remaining ½ tsp salt, and black pepper. Cook, stirring occasionally, until vegetables are light golden and tender, about 8 minutes.
4. Stir in tomatoes and tomato paste and bring to a simmer. Reduce heat and cook, stirring occasionally, until tomatoes soften, about 2 minutes.
5. Slice steak thinly against grain into 16 slices. Divide steak among plates and spoon sauce over top. Serve with garlic toasts. Garnish with parsley (if using).
6. Serving size: 4 slices steak, ½ cup sauce, and 3 toasts