Rinse and dry the steak. Heat the oil in a pan to a frying heat, then
quickly seal the steak on each side, lower heat, sand fry three to four
minutes on each side, depending on thickness of steak and desired level
of doneness (this will result in a medium steak). Remove steak, reserve
Add garlic and scrapings from bowl, sauté briefly, ensuring that you
don't burn the garlic. The moment the garlic starts to change colour or
become fragrant, toss in the tomatoes, and stir well, to remove the
scrapings from the bottom of the pan and crushing the tomatoes. Add the
herbs, vinegar, masala, salt and pepper, and simmer 20 minutes to half
an hour, until the tomatoes thicken a bit.
When sauce is sufficiently thick, add the steak again to rewarm it.
Include any juices that have collected on the plate, they'll only
improve the flavour.
Serve with the potatoes and either some wilted greens with balsamic
vinegar, or a fresh salad with a balsamic rosemary mustard dressing.
This makes for a nice meal.
Peel the potatoes, toss in a bowl with the other ingredients until
coated. Bake in a pre-warmed hot oven for about 1 hour, or until done
and nicely browned. Retain the oil and seasoning from the sides of the
bowl (and this will be most of them) for the sauce (I waste nothing).
From: Tara Deen
Posted By: Tara Deen, Via: Chile Head Mailing List
Date: Wed, 08 Nov 2000
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