- 2 beef top sirloin steaks (6 ounces each)
- 3 teaspoons olive oil, divided
- 1/4 cup chopped onion
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon lemon-pepper seasoning
- In a large skillet, cook steaks in 1 teaspoon oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
- Add the onion, tomatoes, vinegar, sugar, garlic, lemon-pepper and remaining oil to the skillet. Cook and stir for 4-5 minutes or until onion is tender. Spoon over steaks. Yield: 2 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Fancy Skillet Steaks
"I probably wouldn't have posted if it were not for travlnman02. What an arogant person. We all share our recipes and don't need criticism from people who don't try them.Keep it to yourself we don't care one so negative thinks we always hope people want to learn and help each other do better.Maybe our way isn't better but it is another way!Good Cooking everyone and Bon Appetit!"
"Excellent post,LeLimey. I hope travlnman02 reads it and thinks twice before going "off topic" again. Nice point about worcestershire's ingredients."
"I have to laugh when I read how people won't used prepared seasoning because of other ingredients and go on to espouse worcestershire sauce which, although I love it, is chock full of preservatives! I also dislike it INTENSELY when people criticise a recipe and obviously haven't tried it because they "don't like" any of the ingredients. Thats very ignorant and I wish there was a facility in place on the site where you could report off topic reviews for deletion.If you cook the steaks in a skillet pan the fat will run off so another misapprehension can be cleared up right there too! I think the recipe looks very tasty and the only addition I might make would be either some capers or green peppers in the sauce depending on my mood or possibly some spring onions (scallions? green onions? I'm not sure of the American term) as a garnish.Thank you Harriet for a simple but tasty way to quickly dress up a steak and make it a little different"
"I'd definitely add more seasoning and spices, but the basic recipe is a good starting point. I was annoyed by travlnman02 who obviously simply likes to see himself in print but had no intention of trying the recipe. Waste of my time to read him."
"I actually TRIED the recipe and liked it. Travlnman02 should give it a try before slamming it. I could pick apart all his/her "suggestions", but that would be too easy."