Pan Broiled Steak with Tomatoes & Garlic
garlic cloves, finely chopped
pepper, freshly ground
1Heat 2 tablespoons of the olive oil in a heavy 8 inch skillet over moderate heat.
2Remove the pan from the heat, add the garlic, and stir for 30 seconds with a wooden spoon.
3Add the tomatoes, oregano, 1/2 teaspoon of salt and a few grindings of pepper, and cook over moderate heat, stirring with the wooden spoon.
4When the tomato liquid has boiled away, remove the pan from the heat.
5In a 10 inch skillet, heat the remaining two tablespoons of olive oil.
6Over high heat, brown the steak in the oil for a couple of minutes on each side.
7Reduce the heat to moderate and spoon the tomato sauce over and around the meat.
8Cover and cook for three to five minutes, or until the steak is done to your taste.
9To test, make a small incision near the bone, and judge the redness of the meat.
10To serve, scrape off the tomato sauce, and transfer the steak to a carving board.
11Simmer the sauce for 1-2 minutes, scraping in any residue from the bottom of the pan.
13Slice the steak and serve with sauce.