If you’re looking for a different way to have steak, and you’re pressed for time.(Who isn’t?) here’s a really lovely change of pace.
You probably have the ingredients in the pantry already…so give it a shot!
If you don’t have a can of tomatoes with the added ingredients I mention, then use a plain can of tomatoes and ad your own additional ingredients from the fridge.
Oh, yeah! You’ll need a gluten free roll or toasted bread to sop up the sauce!
Or make a little gluten-free spaghetti or penne to go alongside.
- 1 can 14oz. Diced or Chunk Tomatoes with green peppers, onion and celery added (G-F of course. I used Hunt’s All Natural and it’s labeled gluten free. We love that labeling.) )
- 4 tbsp. Olive Oil
- 2 Lg. Garlic Cloves, diced
- 4 or 5 Fresh Basil Leaves – 2 chopped for cooking, 2 or 3 for garnish later
- 1 lb. Boneless Steak-round cut. (Or bone-in if you wish.)
- Salt & Pepper to taste.
If you don’t use the flavored canned tomatoes, then use plain tomatoes & add a few pieces of diced celery, green or red pepper and a few slices of onion and you’re fine.
In a saucepan, add the oil and when hot, add the steak (I cut mine into 2 pcs).
Just brown for 2 minutes on each side, and then remove to a plate for a minute.
Into that same pan, saute the garlic, but do not let brown.
Replace the steak and all other ingredients.
Cover and let simmer on a low-medium heat for about 15 minutes.
You can sprinkle the reserves basil on top and even sprinkle some grated Romano or Parmesan Cheese on top.
This served 2 but certainly you can use more meat and increase the ingredients. This 14 oz can could actually accommodate double the am’t of steak I used. There was lots of sauce.