INGREDIENTS

INSTRUCTIONS

:     1/4 c  olive
:       1 ts finely chopped garlic
:       2 c  seeded sliced tomatoes
:       1 ts crumbled dried oregano
:       1 ds 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.
Posted to MM-Recipes Digest  by "deborah kuhnen" <debkuhnen@email.msn.com>
on Mar 14, 1998

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