{"id":3369,"date":"2020-08-17T16:14:42","date_gmt":"2020-08-17T16:14:42","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=3369"},"modified":"2024-05-18T17:47:30","modified_gmt":"2024-05-18T17:47:30","slug":"pan-fried-minute-steaks-with-caper-tomato-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/08\/17\/pan-fried-minute-steaks-with-caper-tomato-sauce\/","title":{"rendered":"Pan-Fried Minute Steaks with Caper-Tomato Sauce"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h6 style=\"text-align: center;\">Adapted from Cook\u2019s Country<\/h6>\n<p>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.<\/p>\n<p><strong>Note:<\/strong> Using a can of fire roasted tomatoes instead of fresh tomato changes the overall flavor some, but makes an equally great dish.<\/p>\n<p><strong>Steaks: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">6-oz beef cubed steaks<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup all-purpose flour<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS unsalted butter<\/span><\/li>\n<\/ul>\n<p><strong>Sauce: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">ripe large tomatoes (8 oz each), cored and cut into \u00bd-inch pieces or one 10-14-oz can fire roasted tomatoes\u00a0<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup capers, drained, plus 2 TBS caper brine<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">garlic cloves, sliced thin<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS fresh parsley, minced<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nMise en place: <\/strong><\/p>\n<p>Core, seed, chop <strong>tomatoes<\/strong> and place in a small bowl.<\/p>\n<p>Mince <strong>parsley<\/strong> and place in a tiny dish (called a pinch bowl). Top with 1 TBS <strong>butter.<\/strong><\/p>\n<p>Drain <strong>capers<\/strong> and reserve 2 TBS <strong>brine.<\/strong> Place the <strong>capers<\/strong> in a pinch bowl.<\/p>\n<p>Thinly slice <strong>garlic.<\/strong> Add to the pinch bowl with the <strong>capers<\/strong> and add the dried <strong>oregano.<\/strong><\/p>\n<p>Place <strong>flour<\/strong> in shallow dish.<\/p>\n<p><strong>Steaks: <\/strong><\/p>\n<p>Pat <strong>steaks<\/strong> dry with paper towels and season both <strong>sides<\/strong> with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Dredge <strong>steaks<\/strong> in <strong>flour,<\/strong> shaking off excess. Set aside.<\/p>\n<p>Heat 2 TBS <strong>oil<\/strong> in 12-inch nonstick skillet over medium-high heat until just smoking.<br \/>\nAdd 2 <strong>steaks<\/strong> 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 <strong>steaks<\/strong> to platter and <strong>tent with foil<\/strong>.<\/p>\n<p>Wipe out skillet with paper towels and repeat with remaining 2 TBS <strong>oil<\/strong> and 2 <strong>steaks.<\/strong><\/p>\n<p><strong>Sauce: <\/strong><\/p>\n<p>Melt 2 TBS butter in now-empty skillet over medium heat. Add <strong>capers, garlic,<\/strong> and <strong>oregano<\/strong> and cook until fragrant, about 30 seconds.<br \/>\nStir in <strong>tomatoes<\/strong> (or <strong>fire roasted tomatoes<\/strong>) and <strong>caper brine<\/strong> and cook until <strong>tomatoes<\/strong> are softened and heated through, about 1 minute, scraping up any browned bits.<\/p>\n<p>Remove from heat, stir in <strong>parsley<\/strong> and remaining 1 TBS <strong>butter.<\/strong> Season with <strong>salt<\/strong> and <strong>pepper<\/strong> to taste.<\/p>\n<p>Pour <strong>sauce<\/strong> over <strong>steaks.<\/strong> Serve.<\/p>\n<p><strong>Side dish suggestions:<\/strong><\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"332\"><strong>Vegetables<\/strong><\/td>\n<td width=\"291\"><strong>Starches<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Green Beans<\/td>\n<td width=\"291\">Noodles<\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Asparagus<\/td>\n<td width=\"291\">Parsley Potatoes<\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Broccoli<\/td>\n<td width=\"291\">Baked Potato<\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Sugar Snap Peas<\/td>\n<td width=\"291\">Rice<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<footer class=\"entry-footer\">\n<hr \/>\n<\/footer>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from Cook\u2019s 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 \u00bdcup all-purpose flour \u00bccup vegetable oil 3TBS unsalted butter Sauce: 2ripe large tomatoes (8&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/08\/17\/pan-fried-minute-steaks-with-caper-tomato-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/08\/MinuteSteak.jpg?fit=687%2C331&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/3369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=3369"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/3369\/revisions"}],"predecessor-version":[{"id":53679,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/3369\/revisions\/53679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/3370"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=3369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=3369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=3369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}