Pan seared steaks with tomatoes and onions
A cherry tomato, onion, and basil topping makes serving steak for dinner a breeze – even on a weeknight. A dash of chile flakes punches up the flavor.
Made with Cherry tomatoes
Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.
20 min (COOK TIME: 5 min / PREP TIME: 15 min)
Easy
Ingredients
-
2
oz
rib-eye steaks trimmed of excess fat
(about 12 oz. each and 1 inch thick)
-
salt and freshly ground black pepper
-
1
tbsp
unsalted butter plus additional as needed
-
1
tbsp
olive oil, plus additional as needed
-
2
large yellow onions, halved and thinly sliced
-
1/2
cup
dry red wine
-
1
can
Mutti® Cherry Tomatoes
(14 oz., Ciliegini)
-
1/4
tsp
crushed red pepper flakes
-
2
tbsp
chopped fresh basil
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Pan seared steaks with tomatoes and onions: Method
- Pat steaks dry with paper towels and season both sides with salt and pepper. In a large skillet, preferably cast iron, over medium heat, melt the butter with the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and translucent but not browned, 10 to 12 minutes.
- Transfer the onions to a plate with a slotted spoon. If there isn’t much fat left in the pan, add another ½ tablespoon each of butter and oil. Increase the heat to medium high. Put the steaks in the pan and sear until deeply browned on both sides and medium rare, about 3 minutes per side.
- Transfer steaks to a cutting board and cover to keep warm. Pour the wine into the pan. As it comes to a boil, deglaze the pan juices by scraping the bottom of the pan well with a wooden spoon. Simmer until it reduces to about 3 tablespoons, 2 to 3 minutes. Add the tomatoes and crushed red pepper flakes, and cook, stirring occasionally. Slice the steaks and add to the pan with the reserved onions. Simmer just until heated through, and serve, garnished with chopped basil.
