When you have no yard and no grill about all you can do with steak is dump it into a hot frying pan or bake it. This is a combination of both methods. The steak is seared in oil in a frying pan and then baked with onions, peppers, tomatoes and wine. The steak comes out tender, flavorful and the vegetables add the right balance.
Serve with mashed or baked potatoes, rice, or buttered noodles.
- 8 rib eye steaks, about ½ inch thick and approximately 4×6 inches in size
- 2 tablespoons olive or cooking oil
- 1 large onion, sliced thick
- 1 or 2 large green peppers, chopped
- 1 or 2 cans of stewed tomatoes
- ¼ cup of good red wine
- 3 teaspoons of beef bullion
- 3 tablespoons of butter
- Salt and black pepper to taste
Clean and prepare the vegetables. Set them aside. Take the package of steaks out of the refrigerator and let it come to room temperature before cooking.
Heat the oil in a large deep frying pan (I used a deep sided large all purpose pan). Salt and pepper both sides of the steaks. Brown both sides of the steaks in the hot oil, put in only about 3 at a time. Sit the browned steaks aside on a plate or a shallow pan.
Heat the oven to 350 degrees F.
Add the onions and peppers to the hot oil and meat drippings in the pan. Stir and brown the onions and peppers slightly, add a bit more oil if needed. Sprinkle the vegetables with salt and pepper. Scrape the bits left from cooking the steaks off the bottom of the pan.
Add the stewed tomatoes, beef bullion and the red wine. Add the butter and about 1 cup of water. Simmer 15 minutes or so stirring as needed.
Turn off the heat. Add the steaks one at a time, turning to coat each side in the liquid. Push the steaks down inro the liquid. Put on the pan lid and place the pan in the oven. Bake about 1 hour or until the steaks test done and are tender.
Almost any cut of beef can be used in this recipe. Round steak would work well and this method would tenderize them.
Other vegetables can be used, such as squash, cauliflower, Brussels sprouts, potatoes and so on.
The seasoning I used is about as simple as it gets. Add at least a couple tablespoons of Worcestershire sauce if you do not use wine. Garlic can be added with the onions. Use whatever seasonings your family likes.
The sauce can be thickened after taking out the steaks by adding a slurry of 3 tablespoons of flour whisked into ½ cup or more cold water. Stir as you slowly pour in the slurry and continue to stir until the correct thickness is reached.