Plenty of flavor develops in the short time it takes to make this chunky sauce, which can be served with grilled portobellos as smartly as it accompanies slices of flank steak in this rendition.
If you have leftovers, they'll taste great cold.
Serve with couscous or quickly sauteed greens. The sauce recipe was adapted from the Royal Kitchen blog as printed in "Foodista: Best of Food Blogs Cookbook," edited by Barnaby Dorfman, Sherie L. Wetherell and Colin M. Saunders (Andrews McMeel, 2010).
Steak With Onion and Tomato Sauce
3 or 4 servings
3 large cloves garlic
1 to 1 1/4 pounds flank steak
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large onion
2-inch piece ginger root
1 teaspoon coriander seed
1 tablespoon olive oil
2 tablespoons tomato paste, preferably double-concentrated
1 pound (7 to 9) midsize, round, red tomatoes, such as Campari
1/2 cup dry white wine (may substitute a dry red wine)
2 tablespoons balsamic vinegar
1 cup water
1/2 teaspoon crushed red pepper flakes
Finely chop 1 of the garlic cloves and cut the other 2 cloves into very thin slices, discarding any green inner sprouts you might run across. Rub the chopped garlic into both sides of the steak, then season both sides with the salt and pepper. Let the steak rest while you prep the sauce ingredients.
Cut the onion into 1/2-inch dice. Peel, then grate the ginger. Crush the coriander seed.
Heat a medium ridged griddle pan or cast-iron skillet over high heat.
Heat the oil in a large saute pan over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, then add the sliced garlic, ginger and coriander seed. Stir to incorporate, and cook for 4 minutes, until the onion starts to pick up some color.
Make a well in the center of the pan and add the tomato paste; let cook undisturbed for 2 minutes, then stir to incorporate and cook for 2 minutes. The onion should be slightly softened.
Place the steak on the hot griddle pan or in the cast-iron skillet. Cook for about 6 minutes on the first side, then turn it over and cook for 4 to 6 minutes on the second side (for medium-rare) or a few minutes longer as desired. Transfer to a cutting board to rest for at least 5 minutes.
Meanwhile, cut the tomatoes in half horizontally, then discard the seeds and coarsely chop the remaining tomato flesh, adding to the saute pan as you work. Increase the heat to medium-high, then add the wine, vinegar, water and crushed red pepper flakes, stirring to combine. Bring to a boil, then reduce the heat to medium and cook for 15 to 20 minutes, stirring a few times. Reduce the heat to low to keep warm; at this point, the sauce should be chunky, with a little extra liquid. Taste, and season with salt and/or pepper as needed.
Cut the steak against the grain into thin slices; divide among individual plates. Top with equal amounts of the sauce or spoon it alongside. Serve hot.
Nutrition per serving (based on 4): 280 calories, 27g protein, 13g carbohydrates, 12g fat, 4g saturated fat, 50mg cholesterol, 410mg sodium, 2g dietary fiber, 6g sugar.