| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 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 |
| 1 |
|
Inch thick |
INSTRUCTIONS
Heat 2 tablespoons of the olive oil in a heavy 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 tomato 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 steak 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.
Per serving: 10 Calories (kcal); 1g Total Fat; (76% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
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