TOMATO BRAISED STEAK

Tomato Braised Steak image

Provided by Irmgard

Categories Steak

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

Previous Next

1 lb round steak
6 garlic cloves, sliced
1/2 cup dry red wine
1 (19 ounce) can tomatoes
1/2 teaspoon dried rosemary
2 tablespoons extra virgin olive oil, divided
salt
hot red pepper flakes

Steps:

Cut the steak into 4 portions and sprinkle with a pinch of salt.
In a large skillet, heat 1 tablespoons oil over medium-high heat.
Brown the steak on both sides and transfer to a casserole dish.
Pour off any fat.
Add the rest of the oil to the pan.
Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
Pour the tomato/wine mixture over the steak.
Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
Remove the steak from the pan and transfer to a warm serving dish.
Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
Spoon over the steak.