2 tablespoons olive oil
2 cloves garlic, minced
1 pint grape tomatoes
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano, plus additional for garnish
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick
In a large saucepan, heat 2 tablespoons of the oil over
moderate heat. Add the garlic and cook, stirring constantly, for 1 minute or
until fragrant.
Add the tomatoes, balsamic vinegar, fresh oregano, crushed
fennel seeds, red pepper flakes, salt, and pepper. Reduce the heat and simmer,
partially covered, until the sauce thickens, about 15 minutes.
Note: If desired, a few of the tomatoes can be pierced to
allow their juices and pulp to flow out and incorporate into the sauce. Some of
the tomatoes may burst on their own as well. (Pierce the tomatoes, they absorb the flavors better!)
Season and cook your choice of steak as desired, after it has rested, slice
and top with tomatoes. Serve with salad
or green veggies. (original recipe has different steak directions, not vastly different)
2 cloves garlic, minced
1 pint grape tomatoes
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano, plus additional for garnish
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick
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| picture from www.thespruceeats.com |
Original recipe from www.thespruceeats.com
