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