Tomato-Herbed Steak for Two

Incredibly easy and simply delicious, yet still has that WOW flavor!

Trim the fat from 1 beef top loin steak, cut 3/4in thick.  Cut steak in half and season with salt and pepper.  This tip is a “game-changer” for all meat dishes.  Trust!  Lightly coat a medium skillet with non-stick cooking spray.  I prefer to use olive or coconut oil if you have it.  Sure coconut oil is expensive, but you’re using so little and it leaves such a cleaner flavor that it’s completely worth the added expense.

Heat skillet over medium-high heat.  Add the steaks and reduce heat to medium.  Cook the steaks for 10-12 minutes for medium-rare-to-medium turning once.  Remove steaks and keep warm.  Add 1/4 c. sliced green onions and 1 tsp. snipped fresh basil to the drippings in the skillet.  You can use dried, but you’ll want to use 1 tbsp. dried in that case.  Cook for 2 minutes or until the onions are tender.

We had far too much spinach in the fridge a while back.  It was organic, but for some strange reason, it was leaving a weird, “waxy” feeling in my mouth after eating it raw, so I’d pretty much given up on the ginormous container.  Good thing it was only $5.  I don’t like any produce to go to waste, so I did a rough chiffonade of spinach and added it to the pan to cook with the onions and basil.

Stir in 1/2 c. chopped tomato and cook until the tomato is warm and almost like the consistency of pasta sauce.  Serve over the steaks.  Serves 2, but could easily be doubled or tripled for more 🙂


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