Beefsteak with Fresh Tomato Sauce
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Here's a Continental way with steak from Pompeian® Olive Oil, and a tip for cutting the cost of a steak dinner. Substitute inexpensive, thin-sliced bottom round steak for more expensive cuts and serve both steak and sauce over rice. Elegant and delicious! INGREDIENTS 2 pounds ripe tomatoes, peeled and chopped coarsely 2 tablespoons Pompeian® Olive Oil 4 garlic cloves, sliced Salt Pepper Oregano Fresh basil or parsley, to taste 6 small rump or sirloin steaks Cook tomatoes, Pompeian® Olive Oil, garlic, salt, and pepper until tomatoes are soft and begin to give off their juice. Add oregano, fresh basil or parsley to taste, if desired. Pound small rump or sirloin steaks until they are about 1/4-inch thick, season with salt and pepper, and pan broil quickly in a small amount of Pompeian® Olive Oil to the desired stage of doneness. Spread the tomato sauce over the steaks, cover the pan and cook the steaks for about 5 minutes, or longer if a tougher cut of beef is used. Serve very hot with the sauce. Makes 6 servings