Pan-broiled Steak With Tomatoes And Garlic-ital
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italy, Low carb, Meats | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive |
| 1 | t | Finely chopped garlic |
| 2 | c | Seeded sliced tomatoes |
| 1 | t | Crumbled dried oregano |
| 1 | ds | Freshly ground black pepper |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 172.1mg
Potassium: 233.6mg
Carbohydrates: 5.3g
Fiber: 1.4g
Sugar: 2.9g
Protein: 1g