Sunday, November 20, 2011

Steak Provencal


4 sirloin, tenderloin or ribeye steaks
5 tablespoons margarine
2 large cloves garlic, finely chopped
1 1/2 cups chopped tomatoes
1 to 2 tablespoons rinsed and chopped large capers
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley


Grill or broil steaks to desired doneness.

Meanwhile, in a 10 inch skillet, melt the margargine and cook garlic over medium heat, stirring occasionally, 30 seconds.  Add tomatoes, capers, salt and pepper.  Cook, stirring occasionally, 3 minutes or until tomatoes are cooked and mixture is saucy.  Stir in parsley. Serve over hot steaks.

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