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Pot- Roast- Style Steak with Tomatoes

Source of Recipe

AHA Around the World Cookbook

Pot-Roast-Style Steak with Tomatoes
Serves: 4

Since this dish is cooked for a short time, the flavors of the meat and seasonings remain distinct. You can also stew the meat for a much longer time, melding the flavors to create a melt-in-your-mouth feast.

1-1/2 teaspoons extra-virgin olive oil
1 pound sirloin or lean steak of choice, all visible fat removed, cut into serving-size pieces
2 cloves garlic, crushed or minced
2 Italian plum tomatoes, chopped
1 teaspoon fresh lemon juice
1/4 teaspoon dried oregano, crumbled
Black pepper to taste
Pinch of salt

Heat the oil in a large skillet over medium heat and sear the steak pieces until they reach desired doneness, about 10 minutes for rare. Transfer the meat to a serving platter and cover with foil or a lid to keep warm. Set aside.

Add the garlic to the skillet and saute over low heat until ggolden, about 2 minutes, being careful not to burn it. Add the rest of the ingredients except the meat. Cook over medium heat until the tomatoes are tender but still have texture, about 5 minutes. Return the meat to the skillet, along with any juices, and cook gently for a few minutes to combine flavors.

Transfer meat and sauce to the platter and serve immediately.

Cooks Tip: Keep in mind that the meat will continue to cook slightly both when covered on the platter and when returned to the sauce. If you like your steak on the pink side, you might want to undercook it a bit to ensure desired doneness.

One 3-ounce serving equals: Calories 157…Protein 23gm… Carbohydrate 3gm… Cholesterol 60 mg… Sodium 49 mg…Total fat 5gm (Saturated 1gm Polyunsaturated 0gm Monounsaturated 3gm)