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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 2 x cloves garlic finely minced
- 2 c. canned Italian tomatoes liquid removed and coarsely minced
- 1 tsp dry oregano Salt and freshly grnd pepper to taste
- 3 lb Tablespoons-bone (to 4 lbs.) Porterhouse or possibly sirloin steak
Direcciones
- Heat 2 Tbsp. of the extra virgin olive oil in a saucepan over moderate heat. Add in the garlic and cook for 1 minute. Add in the tomatoes, oregano, salt, and pepper and cook for 5 min, stirring frequently. Remove from heat and set aside. Heat the remaining extra virgin olive oil in a large skillet over high heat. Season the steak with salt and pepper and brown in the oil for 2 min on each side. Lower the heat to moderate and add in the tomato sauce, spooning it over and around the meat. Cover tightly and cook an additional 5 - 10 min, till the steak is done to your taste. Scrape the sauce off the steak and remove the steak to a cutting board. Simmer the sauce remaining in the skillet, scraping the bottom of the pan. Carve the steak into thick slices and serve topped with the sauce.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 91 | 81% |
| Total Fat 10.29g | 13% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 172mg | 7% |
| Potassium 231mg | 7% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.87g | 2% |
| Protein 1.02g | 2% |
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