Beef-Tomato Steak Recipe #317391
Simple quick tasty dish.
30 min | 15 min prep
SERVES 4
- 1 lb beef tenderloin or boneless sirloin
- 1 red onion (thinly sliced)
- 1/2 tablespoon butter
- 2 tomatoes (seeded, sliced)
- 1 bunch rosemary or 2 teaspoons dried rosemary
- 2 green onions or scallions (chopped)
- 2 garlic cloves (mashed)
- 1/2 teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil or vegetable oil
- 2 teaspoons chili powder (Berbere)
- 1 tablespoon sherry wine (optional) or red wine (optional)
- 1/4 teaspoon Italian spices
- 1 hot green pepper (seeded and sliced)
- salt and black pepper
- Cut the beef in tiny slices; marinate with butter, chili pepper, wine or sherry and Italian seasonings; (keep it in fridge for ½ an hour if preferred);.
- Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown (10 minutes); remove from heat;.
- Sauté the onion and scallions with one tablespoon of oil until tender;.
- Add the sliced tomatoes to the onion; Stir-fry for 2 minutes;.
- Combine the vegetable with the beef by lightly straining the beef broth; keep the beef broth;.
- To the beef-tomato steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; mix well (cook for 2 minutes);.
- Add the sliced hot green peppers; lightly mix and remove from heat. Serve it hot.
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5 stars