Best Tomato Braised Steak Recipes

STEAK MARTINI/ASPARAGUS RISOTTO/BRAISED TOMATO WINE SAUCE

Steps:

• Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
• Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
• Add mushrooms and cook 5-6 minutes.
• Deglaze pan with wine and add tomatoes.
• Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
• Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
• Saute shallots and pancetta 3-4 minutes, stirring constantly.
• Add risotto and cook 2-3 inutes or until risotto begins to brown.
• Combine broth with cream in a small saucepan and heat until simmering.
• Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
• The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
• Stir in oregano and asparagus and keep warm for service.
• Brush steaks with olive oil and season with salt and pepper.
• Preheat grill on high and reduce to med high; grill steaks to desired doneness.
• Serve steaks with risotto and sauce.
• Serve with Louis M Martini Cabernet Sauvignon!

BRAISED BEEF STEAK WITH TEQUILA, TOMATO AND ORANGE

Steps:

• Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.
• Preheat the oven to 325°F.
• Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more.
• Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes.
• Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice.
• Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes.
• Cook's Notes:.
• If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple.
• This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish.

TOMATO BRAISED STEAK

Steps:

• Cut the steak into 4 portions and sprinkle with a pinch of salt.
• In a large skillet, heat 1 tablespoons oil over medium-high heat.
• Brown the steak on both sides and transfer to a casserole dish.
• Pour off any fat.
• Add the rest of the oil to the pan.
• Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
• Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
• Pour the tomato/wine mixture over the steak.
• Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
• Remove the steak from the pan and transfer to a warm serving dish.
• Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
• Spoon over the steak.