Beef Steak with Onion, Tomato and Red Wine Sauce
( SERVES 1 )
Winter or summer, pair this steak dish with a salad or vegetables on the side.
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|200 g||Beef steaks|
|1 to taste||Salt & freshly ground pepper|
|1 to drizzle||Olive oil|
|1.33 cups||Red wine|
|¼ cup||Cherry tomatoes|
|5||Pitted black olives|
- Season steak all over with salt and pepper. Use beef steak, such as eye fillet, rump, sirloin or scotch fillet. Heat a nonstick frying pan, add a film of oil, then brown steak for 2 to 4 minutes on each side, depending on thickness and your preference for pink meat. Remove steak to one side to rest and keep warm while you prepare the sauce.
- Add onion to the pan with a little more oil, and cook over a medium heat for 6 or 7 minutes to soften. Add wine and simmer to reduce by half. Now add cherry tomatoes and olives, and simmer for a minute more. Adjust seasoning of sauce with salt and pepper, if necessary.
- Pour hot sauce over steak and serve with a green salad, or your choice of vegetables, on the side.
This dish is best matched with
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