Pan-Fried Minute Steaks with Caper-Tomato Sauce
By America's Test KitchenPublished on October 27, 2015
Yield
Serves 4
Ingredients
4 (6-ounce) beef cubed steaksSalt and pepper ½ cup all-purpose flour ¼ cup vegetable oil 3 tablespoons unsalted butter ¼ cup capers, drained, plus 2 tablespoons caper brine4 garlic cloves, sliced thin½ teaspoon dried oregano 2 ripe large tomatoes (8 ounces each), cored and cut into ½-inch pieces2 tablespoons minced fresh parsley
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Place flour in shallow dish. Dredge steaks in flour, shaking off excess. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 2 steaks to skillet and cook until well browned on first side, about 4 minutes. Flip and cook until browned on second side, 3 to 4 minutes longer. Transfer steaks to platter and tent with foil. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and 2 steaks.
- Melt 2 tablespoons butter in now-empty skillet over medium heat. Add capers, garlic, and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and caper brine and cook until tomatoes are softened and heated through, about 1 minute, scraping up any browned bits. Off heat, stir in parsley and remaining 1 tablespoon butter. Season with salt and pepper to taste. Pour sauce over steaks. Serve.
Yield
Serves 4Ingredients
4 (6-ounce) beef cubed steaks
Salt and pepper
½ cup all-purpose flour
¼ cup vegetable oil
3 tablespoons unsalted butter
¼ cup capers, drained, plus 2 tablespoons caper brine
4 garlic cloves, sliced thin
½ teaspoon dried oregano
2 ripe large tomatoes (8 ounces each), cored and cut into ½-inch pieces
2 tablespoons minced fresh parsley
Ingredients
4 (6-ounce) beef cubed steaks
Salt and pepper
½ cup all-purpose flour
¼ cup vegetable oil
3 tablespoons unsalted butter
¼ cup capers, drained, plus 2 tablespoons caper brine
4 garlic cloves, sliced thin
½ teaspoon dried oregano
2 ripe large tomatoes (8 ounces each), cored and cut into ½-inch pieces
2 tablespoons minced fresh parsley
Ingredients
4 (6-ounce) beef cubed steaks
Salt and pepper
½ cup all-purpose flour
¼ cup vegetable oil
3 tablespoons unsalted butter
¼ cup capers, drained, plus 2 tablespoons caper brine
4 garlic cloves, sliced thin
½ teaspoon dried oregano
2 ripe large tomatoes (8 ounces each), cored and cut into ½-inch pieces
2 tablespoons minced fresh parsley
Why This Recipe Works
Dredging the steaks in flour promotes faster browning and gives the sauce a textured surface to cling to.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Place flour in shallow dish. Dredge steaks in flour, shaking off excess. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 2 steaks to skillet and cook until well browned on first side, about 4 minutes. Flip and cook until browned on second side, 3 to 4 minutes longer. Transfer steaks to platter and tent with foil. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and 2 steaks.
- Melt 2 tablespoons butter in now-empty skillet over medium heat. Add capers, garlic, and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and caper brine and cook until tomatoes are softened and heated through, about 1 minute, scraping up any browned bits. Off heat, stir in parsley and remaining 1 tablespoon butter. Season with salt and pepper to taste. Pour sauce over steaks. Serve.
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