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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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For extra-special steaks at home in Ardmore, Pennsylvania, Harriet Block relies on this simple but flavorful recipe. âI like to round out the meal with oven-roasted potatoes and corn on the cob,â she adds. Ingredients:
2 beef top sirloin steaks (6 ounces each) |
3 teaspoons olive oil, divided |
1/4 cup chopped onion |
1/4 cup oil-packed sun-dried tomatoes, chopped |
2 tablespoons balsamic vinegar |
1 teaspoon sugar |
1 garlic clove, minced |
1/2 teaspoon lemon-pepper seasoning |
Directions:
1. In a large skillet, cook steaks in 1 teaspoon oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. Add the onion, tomatoes, vinegar, sugar, garlic, lemon-pepper and remaining oil to the skillet. Cook and stir for 4-5 minutes or until onion is tender. Spoon over steaks. Yield: 2 servings.
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