Steak and Pan Seared Tomatoes
- Ready In:
- 22mins
- Ingredients:
- 13
- Yields:
-
2 large portions
- Serves:
- 2
ingredients
- 8 ounces sirloin steaks, 1/2 inch thick
- 1⁄4 cup red onion, minced
- 5 mushrooms, sliced (I used baby bella)
- 1 large tomatoes, sliced thick into 4 slices (beefsteak or hothouse)
- 2 tablespoons cornstarch
- 1 teaspoon adobo seasoning or 1 teaspoon seasoning salt
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin (optional)
- 1⁄4 teaspoon onion powder (optional)
- salt and pepper
- 1 tablespoon peanut oil
- 1 tablespoon butter
- 1⁄4 cup dry white wine
directions
- 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.
- 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.
- 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.
- 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.
- Serve steak with tomato and mushroom sauce over top.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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