Surprise Steaks with Chunky Red-Wine Tomato Sauce
I reserve this dish for a special occasion as surprise steaks are quite pricey, but their tenderness and juiciness are unbeatable.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Grill pan
- Oven
- Stove
- Skillet
- Cutting board
- Aluminum foil
- Oven mitt
- Chef's knife
- Measuring spoon
- Tongs
- Spoon
- Mixing bowl
- Refrigerator
- Plate
- Instant-read thermometer
- Cast iron skillet
Ingredients
- 2 2-pound (910-gram) surprise steaks
- 6–12 tablespoons Tuscanini Olive Oil, divided
- salt, for seasoning
- pepper, for seasoning
- 1 and 1/2–2 pound (about 15 small or 8 large)shallots, sliced thinly
- 1–2 tablespoons Tuscanini Olive Oil
- 4 large ripened tomatoes on the vine, peeled and diced
- 1 cup sweet or semi-sweet red wine such as Jeunesse Cabernet Sauvignon
- 2 teaspoons sugar
- 1 teaspoon freshly squeezed lemon juice or Tuscanini Lemon Juice
- 1/2 teaspoon salt
- freshly ground Gefen Black Pepper, to taste
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