Time 1h Yield 6 servings. Number Of Ingredients 11 Steps:
In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender., Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
To make the beef roast, preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast. To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running. To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.
Time 30m Yield 1 serving(s) Number Of Ingredients 11 Steps:
Heat a blob of oil in a pan and fry onions and garlic until soft. Add steak and cook until browned, trying to keep most of the onion and garlic on top of the steak. Add red pepper, 1 tsp cumin, 2 tsp paprika, 2 tsp chilli flakes, herbs and s&p, covering the meat. (add seasonings according to taste, i didnt actually measure mine but i like it hot!). Fry on medium heat until steak is cooked as preferred. Stir in passata, making a sauce around the steak with the rest of the ingredients. Once sauce is hot through, serve with a good dollop of creamy mash!
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix dry seasonings (except basil) and coat steaks on both sides. Heat oil in a deep skillet and brown steaks thoroughly. Remove steaks to a deep baking dish that has been sprayed with non-stick spray. Add mushrooms to the pan stirring to brown slightly. Pour mushrooms over the steaks. Add mushroom soup and undrained tomatoes to skillet and simmer, stirring to gather all browning bits from the steaks. Add basil and stir. Pour tomato gravy over steaks. Cover and bake in a preheated 375 degree oven for 40 minutes. Serve over hot rice or noodles.
More about “spicy tomato beef steak recipes”
Number Of Ingredients 5 Steps:
Preheat oven to 250°F. Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt. Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven. To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.
