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Pan-Broiled Steak with Tomatoes

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Submitted by Karin

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

¼ 59
CUP ML OLIVE OIL
1 5
TEASPOON ML GARLIC
finely chopped
2 473
CUPS ML TOMATOES
seeded, sliced
1 5
TEASPOON ML OREGANO
dried, crumbled
1
DASH BLACK PEPPER
freshly ground, to taste *
1
X SALT
to taste *
3 1.4
POUNDS KG BEEF, SIRLOIN STEAK
1 inch thick

Directions

Heat 2 tablespoons of the olive oil in a heavy 8 inch skillet over moderate heat.

Remove the pan from the heat, add the garlic, and stir for 30 seconds with a wooden spoon.

Add the tomatoes, oregano, ½ teaspoon of salt and a few grindings of pepper, and cook over moderate heat, stirring with the wooden spoon.

When the tomato liquid has boiled away, remove the pan from the heat.

In a 10 inch skillet, heat the remaining two tablespoons of olive oil.

Over high heat, brown the steak in the oil for a couple of minutes on each side.

Reduce the heat to moderate and spoon the tomato sauce over and around the meat.

Cover and cook for three to five minutes, or until the steak is done to your taste.

(To test, make a small incision near the bone, and judge the redness of the meat.)

To serve, scrape off the tomato sauce, and transfer the steak to a carving board.

Simmer the sauce for 1 to 2 minutes, scraping in any potcake from the bottom of the pan.

Taste for seasoning.

Slice the steak and serve with sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 445g (15.7 oz)
Amount per Serving
Calories 743 41% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 213mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 202g
Vitamin A 15% Vitamin C 20%
Calcium 8% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 
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