Categories: Steak

Ingredients

• 4 cube steaks (1-11/4 pounds total)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil, divided
• 1 large onion, cut into 1/2-inch-thick slices (don’t separate)
• 1 medium green bell pepper, thinly sliced
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1 14-ounce can whole tomatoes
• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 200°F.

2. Sprinkle steaks with ¼ teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven.

4. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides, 4 to 6 minutes total. Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in garlic, thyme and the remaining ¼ teaspoon salt; cook, stirring, for 15 seconds. Add tomatoes with their juice and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened, about 5 minutes. Serve the sauce over the steaks.

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