Steak With Tomato Gravy

Steak With Tomato Gravy

Steak With Tomato Gravy


1 ½ Tablespoons Olive Oil

¼ Cup Unbleached Flour

1 ½ Teaspoon Paprika

½ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Black Pepper

4 Skillet Steaks (4 Ounces and ½ Inch Thick)

2 Ounces Thinly Sliced Monterey Jack Cheese

1 Cup Arugula

In a large skillet heat the olive oil over a medium high heat. Reduce the heat to medium. In a small dish combine flour, paprika, sea salt and freshly ground pepper. Dredge the steaks in the flour mixture and reserve any remaining flour mixture. Cook the steaks in the hot oil for 4 minutes per side. Top with the cheese the last two minutes of cooking. Set aside and keep warm.

Tomato Gravy


6 Seeded & Cut Large Tomatoes

7 Chopped Garlic Cloves

3 Tablespoons Olive Oil

2 Tablespoons Fresh Sage

½ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Pepper

While the steaks are cooking place the tomatoes in a food processor. Cover and pulse until tomatoes are coarsely chopped. In the same skillet that you cooked the steaks in add the 3 tablespoons of olive oil and the chopped garlic. Cook over a medium heat for 2 minutes until golden. Stir in the tomatoes and crushed fresh sage, salt, pepper and reserved flour mixture. Bring the tomato mixture to a boil and then reduce the heat. Simmer for 6 minutes. To serve place a small handful of arugula leaves on each plate, top with a steak and then ladle over some of the Tomato Gravy. Place any remaining in a serving bowl to place on the table. Serves 4

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Recipe Rating

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  • 1 rating

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