Today on DelmarvaLife –
A story of bravery, in the face of danger; and it’s one that has Delaware history at its core. We talk with Rehoboth Beach author, Dr. Ilona E. Holland about her book, “The Great Explosion – A Powder Mill Chronicle.”
A healthy smile can be achieved at just about any age, but the earlier the better. We visit Peninsula Dental in Millsboro to learn about the different orthodontic options for people of all ages.
“Secrets of the Eastern Shore” Author, Jim Duffy joins us for a rare Wayback Wednesday. He tells the story of a murder mystery in Marydel in 1909 that involved a theatre troupe.
Interested in a top-paying career? We talk with Mindy Allen Townsend, VP of A&A Companies to find out out why a trade job might be just what you’re looking for right now.
To celebrate Earth Day, Delaware Botanic Gardens in Dagsboro is offering free admission with the donation of a non-perishable food item for the Food Bank of Delaware.
First State Heritage Park is opening up walking tours this Friday. We find out which ones are available and how they will be safe and informative.
When you want to make a good impression, just serve up this simple, yet classic, Italian recipe for Steak Pizzaiola. Steak Pizzaiola is basically just a fancy name for steak simmered with flavorful onions, peppers, tomatoes, and simple seasonings. It’s easy to put together and tasty to eat!
What You’ll Need
- 2 boneless beef loin strip steaks (8 to 10 ounces each), 1 inch thick
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1/2 onion, cut into half-moon slices
- 1 green bell pepper, cut into thin strips
- 1 (14-ounce) can Italian-style diced tomatoes, undrained
What to Do
- Season steaks on both sides with onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- In a large skillet over medium-high heat, heat oil. Brown steaks 2 minutes per side. Remove to a platter.
- Add onion, green pepper, diced tomatoes, the remaining 1 teaspoon salt, and remaining1/2 teaspoon pepper to skillet; cook 5 minutes.
- Return steaks to skillet with vegetables, and cook 7 to 10 more minutes or to desired doneness, turning halfway through the cooking. To serve; spoon sauce and vegetables onto a plate and top with sliced steak.
For great steak sandwiches, thinly slice the steaks and serve on sandwich rolls with the vegetables and sauce.