|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.