Steak Provencale Recipe
Ingredients
4 boneless beef top loin steaks (5 ounces each)
1 tablespoon plus 1 teaspoon margarine
1/2 cup thinly sliced scallions (green onions)
1 garlic clove, minced
2 tablespoons dry vermouth
2 medium tomatoes, cut into 1/4-inch-thick slices
1 tablespoon chopped fresh basil
Directions
Preheat broiler.
On rack in broiling pan broil steaks until browned on both sides, about 5 minutes on each side, or until done to taste.
While steaks are broiling, in 8-inch nonstick skillet heat margarine until bubbly and hot; add scallions and garlic and saute until seal-lions are softened, 1 to 2 minutes.
Add vermouth and cook, stirring constantly, for 1 minute; add tomato slices and basil and cook, stirring gently, until heated.
To serve, spoon tomato mixture over broiled steaks.
On rack in broiling pan broil steaks until browned on both sides, about 5 minutes on each side, or until done to taste.
While steaks are broiling, in 8-inch nonstick skillet heat margarine until bubbly and hot; add scallions and garlic and saute until seal-lions are softened, 1 to 2 minutes.
Add vermouth and cook, stirring constantly, for 1 minute; add tomato slices and basil and cook, stirring gently, until heated.
To serve, spoon tomato mixture over broiled steaks.
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