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1
Lay steak on a cutting board or other hard surface and season on one side with salt and pepper to taste, optional cumin, and/or optional onion powder.
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2
Pound with pointy side of mallet to tenderize.
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3
Set aside while mincing and slicing veggies.
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4
Combine cornstarch with Adobo seasoning or seasoned salt and dried oregano.
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5
In a large cast iron skillet heat 1 teaspoon oil and 1 teaspoon butter over medium high heat.
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6
Brown steak about 2 minutes, each side.
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7
This probably has to be repeated for other steak.
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8
Remove and keep warm on a plate covered with aluminum foil.
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9
Add a teaspoon of oil to pan if it is dry and turn heat up a little to medium high.
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10
Dredge tomatoes with cornstarch mixture; this will form a light crust on the tomatoes when cooked.
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11
Once crust forms, turn over.
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12
This will only take a minute or two.
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13
Remove and set aside.
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14
Turn heat down to medium and add 1 teaspoon oil and 1 teaspoon butter.
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15
Once butter melts, add onions and mushrooms.
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16
Season to taste with salt and pepper.
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17
Saute, stirring occasionally until onions and mushrooms are tender, about 3 minutes.
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18
Add wine and reduce by half.
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19
Taste and adjust seasonings.
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20
Serve steak with tomato and mushroom sauce over top.
