|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Vegetable oil||3 Tablespoon|
|Canned italian tomatoes||17 Ounce (1 Can)|
|Seasoned pepper||1⁄4 Teaspoon|
|Bone in chuck steak||1|
|Instant unseasoned meat tenderizer||1 Teaspoon|
1. Saute onion and garlic in oil until soft in large saucepan. Stir in tomatoes, salt, pepper and sugar. Simmer sauce, uncovered, 10 minutes; reserve.
2. While sauce simmers, trim any excess fat from steak and score remaining fat edge every inch. Then moisten steak and sprinkle it with tenderizer, as label directs.
3. Heat a large skillet. Panbroil the steak in skillet, turning it once, 5 minutes on each side, or until the steak is done as you like it.
4. Place steak on a cutting board; carve into thin slices. Return to skillet. Stir in the reserved tomato sauce; simmer 3 minutes to blend flavors.
Serving size: Complete recipe
Calories 953 Calories from Fat 572
% Daily Value*
Total Fat 65 g99.5%
Saturated Fat 13.5 g67.6%
Trans Fat 0 g
Cholesterol 74.7 mg24.9%
Sodium 3507.3 mg146.1%
Total Carbohydrates 70 g23.3%
Dietary Fiber 14.7 g58.9%
Sugars 13.7 g
Protein 30 g59.9%
Vitamin A 67.5% Vitamin C 117.6%
Calcium 25.5% Iron 46.4%
*Based on a 2000 Calorie diet