Cube Steak over Baked Heirloom Tomatoes (Serves 1)
As much as I like them, my appetite for fresh tomatoes is satisfied by eating one or two at a time, but I can happily eat ten baked tomatoes in one sitting. I tried baking my first batch of tomatoes recently after seeing Rachel Ray slice and bake a tray full on TV. Baking tomatoes is so easy and they taste so good that I made a second batch the very next day.
Prep and cook time: 30 minutes
1 beef cube steak
8-10 heirloom tomatoes
Extra virgin olive oil
Directions: Preheat oven to 500 degrees. Line a baking pan with aluminum foil for easy clean up. Slice tomatoes in half and arrange cut side up in the baking pan. Dust generously with salt and garlic powder. Turn tomatoes cut side down and put them in the hot oven for 20-25 minutes. The tomatoes are done when the tops begin to turn black. About 10 minutes before the tomatoes will be done, heat non-stick grill-pan over medium heat. Season meat on both sides with salt, garlic powder, and paprika. Lay cube steak on grill pan and let sear undisturbed for 4 minutes. Turn with a spatula to sear the other side for 4 minutes. Transfer tomatoes to a plate, drizzle them with olive oil and season with black pepper to taste. Lay grilled meat over the tomatoes and your plate is ready to eat!
Note: Rachel Ray bakes whole garlic cloves with her tomatoes and then squeezes the garlic out of their jacket’s to flavor the rest of her meal. She also drizzles her tomatoes with olive oil before baking them. I don’t like to heat olive oil, so hold that step until the tomatoes are out of the oven. I baked fresh, organic garlic with my first batch of tomatoes, but the garlic did not cook as fast as the tomatoes did and I did not think cooking with fresh garlic was worth the extra effort. My tomatoes got a stronger garlic taste from the garlic powder, so that’s my approach.
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