Great as a sandwich
2 tablespoons cooking oil (peanut, canola or vegetable)
Four 1 1/4 inch thick steaks, cut your choice, at room temperature
salt and pepper to season steaks
1 whole onion, sliced
1 tablespoon minced garlic
2 whole tomatoes, cut into 8 wedges each
Sauce (whisk in small bowl)
1 tablespoons ketchup
1 1/2 tablespoons unseasoned rice vinegar (or white vinegar)
1/4 cup water
2 tablespoons sugar
1 teaspoon soy sauce
Heat a large skillet over high heat until a bead of water sizzles upon contact and immediately evaporates. You want that pan super hot to get the best sear on the steaks as possible. Add just 1 tablespoon of cooking oil to the pan and let the oil heat up.
While the pan is heating, brush the remaining 1 tablespoon of cooking oil on each side of the steaks. Season with salt and pepper and carefully lay them in the hot pan, not touching. Cook for 3-4 minutes per side or until you reach your desired level of doneness. Instant read thermometer should read 120F at the center of the steak for medium-rare.
Remove steaks to a plate and tent loosely with tin foil. Return the skillet to medium heat. You should still have some oil left in the pan. Add the garlic and onions to the pan and cook for 2 minutes. Push the garlic/onions to one side of the pan and add the tomato wedges. Cook the tomatoes 1 minute.
Add the sauce mixture and simmer until slightly thickened and the tomatoes and onions are nicely coated with the sauce.
Now you’ll have to taste and adjust – how sweet and how sour is a personal preference, plus your tomato may be juicy sweet or a bit acidic. (Make sure you taste a bit of the tomato too)
