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.