Sauteed Skirt Steak in Spicy Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 tablespoon vegetable oil
- 1 small onion
- 3/4 pound skirt steak
- Carbohydrate 5 g(2%)
- Cholesterol 55 mg(18%)
- Fat 15 g(23%)
- Fiber 2 g(9%)
- Protein 18 g(36%)
- Saturated Fat 5 g(23%)
- Sodium 174 mg(7%)
- Calories 221
Preparation Preheat oven to 250°F. Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt. Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven. To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.
Preparation Preheat oven to 250°F. Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt. Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven. To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.
