Recipe - Pan-Broiled Steak With Tomatoes And Garlic-Ital

: One fourth cup olive
: 1 teaspoon finely chopped garlic
: 2 cup seeded cut or sliced up tomatoes
: 1 teaspoon crumbled dried oregano
: 1 ds freshly ground black pepper
: Salt to taste
: 3 pound beef Tbone, 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, One half 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 12 min, scraping in any potcake from the bottom of the pan. Taste for
seasoning. Slice the staeak and serve with sauce.
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Mar 14, 1998