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Pan-Fried Steak with Charred Tomatoes

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:

This one-pan steak dinner with rustic Italian flavors makes a speedy and delicious supper any night of the week.

Recipe tags: beef base, easy difficulty, main, beef, skillet

Ingredients

Quantity Ingredient
4 small top sirloin steaks (1 1/4 to 1 1/2 lbs total)
4 tsp Better Than Bouillon® Roasted Beef Base
2 tsp black pepper
¼ cup olive oil, divided
6 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 pkg cherry tomatoes
¼ cup balsamic vinegar
2 Tbsp tomato paste
1 Tbsp liquid honey
⅓ cup shaved Parmesan cheese
¼ cup torn fresh basil leaves

Directions

  • 1

    Pat steaks dry with paper towel and rub with 1 tsp Roasted Beef Base and pepper.

  • 2

    Heat large cast-iron skillet over medium-high heat for 3 to 5 minutes or until hot but not smoking. Add 2 tbsp oil, garlic and rosemary. Cook, stirring, for 20 seconds. Add steaks to skillet and sear, turning once, for 4 to 8 minutes for medium rare (or cook to preferred doneness). Transfer steaks to large plate and let rest, covered loosely with foil, for 5 minutes before slicing.

  • 3

    Meanwhile, add tomatoes and 1 tbsp oil to cast-iron skillet. Cook, stirring, for 1 to 3 minutes or until tomatoes start to blister and soften.

  • 4

    Stir in 1/2 cup water, remaining beef base, vinegar, tomato paste and honey. Bring to a boil. Cook, stirring frequently, for 1 to 2 minutes or until sauce has thickened and reached a syrupy consistency.

  • 5

    Serve sliced steaks with charred tomatoes and skillet sauce. Drizzle with remaining oil. Sprinkle with shaved Parmesan and basil.

Tips: Serve with crusty Italian bread and a simple salad of arugula tossed with olive oil, balsamic vinegar, a pinch of salt and a pinch of black pepper. Alternatively, serve steaks over pasta or gnocchi. Substitute sirloin steaks with strip loins or beef tenderloin, pan-searing to preferred doneness.