*  Exported from  MasterCook  *
 
              Pan-broiled Steak with Tomatoes & Garlic-Italian
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Low-Carbojydrate
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           olive
    1      teaspoon      finely chopped garlic
    2      cups          seeded sliced tomatoes
    1      teaspoon      crumbled dried oregano
    1      dash          freshly ground black pepper
                         Salt to taste
    3      lb            beef T-bone, porterhouse or sirloin steak -- 1 
 inch thick
 
 Heat 2 tablespoons of the olive oil in a haevy 8 in skillet over moderate
 heat.  Remove the pan from the heat, add the garlic, and stir for 30
 seconds with a wooden spoon.  Add the tomatoes, oregano, 1/2 teaspoon of
 salt and a few grindings of pepper, and cook over moderate heat, stirring
 with the wooden spoon.  When the tomatoe liquid has boiled away, remove
 the pan from the heat. In a 10 in skillet, heat the remaining two
 tablespoons of olive oil.  Over high heat, brown the steak in the oil for
 a couple of minutes on each side.  Reduce the heat to moderate and spoon
 the tomato sauce over and around the meat.  Cover and cook for three to
 five minutes, or until the steak is done to your taste.  (To test, make a
 small incision near the bone, and judge the redness of the meat.) To
 serve, scrape off the tomato sauce, and transfer the staek to a carving
 board.  Simmer the sauce for 1-2 min, scraping in any potcake from the
 bottom of the pan.  Taste for seasoning.  Slice the staeak and serve with
 sauce.
 
 
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