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Pan-broiled Steak with Tomatoes & Garlic-Italian

This Pan-broiled Steak with Tomatoes & Garlic-Italian recipe uses Garlic, Tomatoes, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 2 cup
• 1 dash

Method (preview)

1. 1

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

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   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.

9. 9

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

10. 10

    Taste for seasoning.

11. 11

    Slice the staeak and serve with sauce.