Peppery Minute Steaks With Sun Dried Tomatoes
|Cube steaks||12 Ounce (4 In Number, 3 Ounce Each)|
|Black pepper||To Taste|
|Reconstituted chopped sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Defatted chicken stock/Beef stock||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||1 Tablespoon|
Sprinkle the steaks with the pepper.
In a large no-stick frying pan over high heat, sear the steaks for about 1 minute per side.
Transfer to a plate and tent with foil to keep warm.
Add the tomatoes, stock and vinegar to the pan and cook for 3 to 5 minutes, or until the liquid is reduced by half.
Return the steaks to the pan and heat through.