Rinse beef shoulder to remove any unwanted smells, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef
, cover with a sheet of plastic wrap
and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure
" the meat.)
For the sauce:
Heat the olive oil in a large saute pan and cook the onions, garlic, and red and green peppers
until the onions
begin to turn translucent and the peppers begin to soften, being careful not to burn the garlic. Stir in the parsley, basil, and oregano
. Add the crushed tomatoes
and bay leaf. Over medium heat, bring the mixture to a boil, then reduce heat and allow to simmer
for about 20 minutes.
Preheat oven to 425 degrees F.
In an oven proof
skillet heat 1 tablespoon olive oil over high heat, and sear
all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish, bringing to an internal temperature of 115 degrees F, on an instant-read thermometer, for medium-rare (about 30 minutes). Remove from oven and let rest for 10 minutes.
Slice beef into steaks, and transfer to serving dish. Reheat pizziola sauce
if necessary, remove bay leaf, and spoon over meat. Garnish with the pepperoncini.