Yield: 4 Servings

Adapted from Cook’s Country

Woah, this is good! The caper tomato sauce stands out. Dredging the steaks in flour promotes faster browning and gives the sauce a textured surface to cling to.

Note: Using a can of fire roasted tomatoes instead of fresh tomato changes the overall flavor some, but makes an equally great dish.

Steaks:

• 46-oz beef cubed steaks
• salt and pepper
• ½cup all-purpose flour
• ¼cup vegetable oil
• 3TBS unsalted butter

Sauce:

• 2ripe large tomatoes (8 oz each), cored and cut into ½-inch pieces or one 10-14-oz can fire roasted tomatoes 
• ¼cup capers, drained, plus 2 TBS caper brine
• 4garlic cloves, sliced thin
• ½tsp dried oregano
• 2TBS fresh parsley, minced

Mise en place:

Core, seed, chop tomatoes and place in a small bowl.

Mince parsley and place in a tiny dish (called a pinch bowl). Top with 1 TBS butter.

Drain capers and reserve 2 TBS brine. Place the capers in a pinch bowl.

Thinly slice garlic. Add to the pinch bowl with the capers and add the dried oregano.

Place flour in shallow dish.

Steaks:

Pat steaks dry with paper towels and season both sides with salt and pepper.

Dredge steaks in flour, shaking off excess. Set aside.

Heat 2 TBS oil in 12-inch nonstick skillet over medium-high heat until just smoking.
Add 2 steaks to skillet and cook until well browned on first side, about 2 minutes. Flip and cook until browned on second side, 2 to 3 minutes longer. Transfer steaks to platter and tent with foil.

Wipe out skillet with paper towels and repeat with remaining 2 TBS oil and 2 steaks.

Sauce:

Melt 2 TBS butter in now-empty skillet over medium heat. Add capers, garlic, and oregano and cook until fragrant, about 30 seconds.
Stir in tomatoes (or fire roasted tomatoes) and caper brine and cook until tomatoes are softened and heated through, about 1 minute, scraping up any browned bits.

Remove from heat, stir in parsley and remaining 1 TBS butter. Season with salt and pepper to taste.

Pour sauce over steaks. Serve.

Side dish suggestions: