Pan-Broiled Steak with Tomatoes and Garlic

1. 1

   Heat 2 tablespoons of the olive oil in a heavy 8 inch 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 tomato liquid has boiled away, remove the pan from the heat.

5. 5

   In a 10 inch 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.

9. 9

   (To test, make a small incision near the bone, and judge the redness of the meat.)

10. 10

    To serve, scrape off the tomato sauce, and transfer the steak to a carving board.

11. 11

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

12. 12

    Taste for seasoning.

13. 13

    Slice the steak and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.