In the latest Trader Talk, host Kenny Polcari speaks about why the “buy the dip” mantra isn’t always a winning strategy and how disciplined, fundamentals-based investing creates lasting wealth. Rob Luna, an entrepreneur and founder of Rob Luna Wealth Academy, recounts his journey from humble beginnings to building a successful wealth management business. He emphasizes that investors must analyze earnings, revenue growth, and debt levels to avoid catching falling knives. Both Polcari and Luna agree that a clear investment thesis, early financial planning, and ongoing financial education are essential for navigating volatile markets and bridging the wealth gap.

Steak Pizzaiola

Ingredients

Steak (about ¾ inch thick, your preferred cut)

Olive oil

Oregano

Garlic (crushed or sliced)

1 white onion, sliced

1 red bell pepper, julienned

1 green bell pepper, julienned

1 can crushed tomatoes (not purée)

Red wine (about ½ cup)

Salt & pepper

Crushed red pepper flakes (optional)

Steps

Sauté Aromatics

In a saucepan, heat olive oil over medium heat.

Add crushed or sliced garlic, cooking until golden (about 1–2 minutes).

Stir in sliced onion and julienned peppers. Cover and let them soften (about 5 minutes).

Make the Tomato Sauce

Add the crushed tomatoes, oregano, and optional crushed red pepper flakes.

Turn heat up to bring to a quick boil, then reduce to medium.

Pour in red wine (about ½ cup), salt, and pepper.

Simmer for 10–12 minutes until the sauce thickens.

Season & Sear Steak

Rub steaks with olive oil, salt, and pepper. (Use just enough oil to lightly coat.)

Heat a skillet (preferably ribbed) on high.

Sear steaks for about 3–4 minutes on one side, then flip and cook another 3–4 minutes, depending on desired doneness.

Combine & Simmer

Reduce heat to medium-low.

Add the prepared tomato sauce directly into the skillet with the steaks.

Cover and simmer for about 5–10 minutes (depending on how well-done you like your steak).

Finish & Serve

Remove steaks from the skillet and plate them.

Stir and scrape the skillet to deglaze, incorporating any browned bits into the sauce.

Spoon the sauce over the steaks.

Serve immediately with a glass of Chianti or your favorite table wine.