carne alla pizzaiola

Ingredients

• 2 1/2 pounds sirloin, veal or eye of round, patted dry
• ground Himalayan pink salt, to taste and divided
• freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 1/2 cup chopped red peppers
• 1/2 cup chopped yellow peppers
• 4 large cloves garlic, pressed
• 1/3 cup dry red wine
• 3 cups tomates concassées (substitute 1 can -28 oz. San Marzano tomatoes, crushed)
• 1/2 cup low-sodium beef broth
• 1 teaspoon raw sugar
• 1/2 tablespoon capers, rinsed and drained
• 1 tablespoon Italian seasoning, divided
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 1/2 cups grated sharp white cheddar cheese
• basil leaves, for garnish