Pan-broiled Steak with Tomatoes & Garlic-Italian

* Exported from MasterCook *

Pan-broiled Steak with Tomatoes & Garlic-Italian

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Low-Carbojydrate
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive
1 teaspoon finely chopped garlic
2 cups seeded sliced tomatoes
1 teaspoon crumbled dried oregano
1 dash freshly ground black pepper
Salt to taste
3 lb beef T-bone, porterhouse or sirloin steak -- 1
inch thick

Heat 2 tablespoons of the olive oil in a haevy 8 in 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, 1/2 teaspoon of
salt and a few grindings of pepper, and cook over moderate heat, stirring
with the wooden spoon. When the tomatoe liquid has boiled away, remove
the pan from the heat. In a 10 in 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 staek to a carving
board. Simmer the sauce for 1-2 min, scraping in any potcake from the
bottom of the pan. Taste for seasoning. Slice the staeak and serve with
sauce.


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