Day 229: Steak & Tomatoes ♥


I've never been much of 'a smidge of this and a sprinkle of that' kind of cook.

So when fourteen trays of Slow-Roasted Tomatoes began to emerge from the oven in September, I had no idea what would come next -- it was even possible that the treasure of tomato taste would remain forever lost in the deep, dark depths of the freezer.

(After all, those murky recesses are already home to a two-year collection of lobster carcasses intended, some vague time in the future, for stock.)

Yet I might be hooked for Steak & Tomatoes (get it?) is one of the fastest, simplest and most delicious combinations ever to make its way to my table.

The tomato sauce is slightly sweet and almost smoky, the fennel fresh and pungent in the background. Paired with the beefy steak, it's well, simply amazing.

~ more ways to use slow-roasted tomatoes ~
~ more main dish recipes ~

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

PAN-FRY THE STEAK (detailed instructions follow)
1 tablespoon vegetable oil
1 pound inexpensive steak such as sirloin steak, flank steak or hangar steak
Salt & pepper

2 cups slow-roasted tomatoes
Splash of marsala
Splash of cream

Heat the oil in a heavy skillet (I used cast iron) on MEDIUM HIGH until it just begins to smoke. While it heats, season both sides of the steak with salt and pepper. Add the steak to the skillet and let cook, without moving, for two minutes. Turn the steak over, reduce the heat to MEDIUM and cook for another 5 minutes for medium rare or 6 minutes for medium (or internal temperatures of 125F and 130F respectively). Transfer steak to heated plate and tent with foil.

Add the tomatoes to the skillet and cook down the liquid, breaking up the tomatoes with a spatula. When the liquid has cooked away, add the marsala and the cream and let cook down a bit again. Season to taste.

Transfer sauce to heated plates. Slice steak and arrange atop the sauce. Garnish with capers. Serve and enjoy!

Per Serving: 346 Cal (51% from Fat, 41% from Protein, 8% from Carb); 34 g Protein; 19 g Tot Fat; 6 g Sat Fat; 7 g Carb; 1 g Fiber; NET CARB 6; 27 mg Calcium; 4 mg Iron; 305 mg Sodium; 103 mg Cholesterol, Weight Watchers 8 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.