Chef John's Steak Pizzaiola

Season steak medallions with salt and black pepper on both sides.

Heat olive oil in a large skillet over high heat. Add steaks and cook until browned about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.

Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated about 3 minutes.

Stir tomato concasse into the mushroom mixture and simmer until tomato is softened 3 to 4 minutes. Add fresh oregano balsamic vinegar and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.

Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness 4 to 10 minutes.