“So, my husband has the odd hobby of suggesting different food combinations that usually don't turn out so good. This was not one of them. He has picked a winner, in my book. He saw this technique on a cooking show on PBS. I wanted to look it up to get the right proportion of ingredients, but he said I would not be able to find the recipe because it wasn't made with steak on tv, but rather with scallops. Nevermind, I served this with mashed potatoes and loved it; it would also go with rice.”
2 large portions

Ingredients Nutrition


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

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