Main dish, meat
This steak with fresh tomato sauce is quick to prepare making it perfect for a weeknight dinner. For the juiciest steak, look for beef cuts with a small to moderate amount of marbling (flecks of fat in the meat) but only a small amount of fat on the edge.
1 8-ounce beef top loin steak , cut ¾-inch thick
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ cup sliced green onions
1 teaspoon snipped fresh basil or ½ teaspoon dried basil , crushed
½ cup chopped tomato
- Cut steak in half. Sprinkle steak with salt and pepper. Coat an unheated heavy medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steaks; reduce heat to medium. Cook until desired doneness. Allow 10 to 13 minutes for medium-rare doneness (145°F) to medium doneness (160°F), turning once halfway through cooking time. Remove steaks from skillet and keep warm.
- Add green onions and basil to hot skillet. Cook and stir about 2 minutes or until green onions are tender. Stir in tomato; heat through. Serve tomato mixture over steaks.
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