October 1, 2007 Cheesy Tomato Steak

Easy Tastebud Delights

10.01 Edition (October 1, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Welcome to the beginning of a new week and the beginning of a new month.

Today's recipe sounds really delicious. I look forward to giving it a try. Enjoy!

Cheesy Tomato Steak

4 small eye of round steaks, (each 6 ounces)
coarse salt and fresh cracked black pepper
1 tbsp. olive oil
2 tsp. minced garlic
1 (28 ounces) can diced tomatoes
1 tbsp. chopped fresh oregano, (or 1 Teaspoon dried), plus more for garnish
1/3 cup fresh mozzarella, cut into 1/4-inch cubes

1. Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.

2. Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.

3. Return steaks and any leftover juices from plate to skillet; cover, and simmer until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

Serves: 4

Prep: 15 minutes
Total: 30 minutes

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