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4 servings, 1/4 recipe (301 g) each
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Stir 1/3 cup chopped fresh basil into tomato mixture before spooning over steaks.
Substitute 4 small boneless skinless chicken breasts or 1/4-inch-thick boneless pork cutlets for the steaks, increasing the cooking time to 4 min. on each side until meat is done.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I generally buy my meat in bulk, I find that it is cheaper that way. However, when I get home, I do have to seperate the meat into serving sizes before I put it away. What I usually do with my minute steak, or not that great cuts of meat, I put them in ziplock bags and pour Italian dressing over them, and put them in the freezer. That way, when I made this recipe, it was already seasoned, and it added a bit more to the flavor.
very good when ate all together
The was tasty and very fast - I used roasted red pepper dressing to mix with the tomatoes and used canned drained instead of fresh - I took the advice and seasoned my steaks first with garlic and onion powder and steak spice which as definitely a good call - thanks for the tip previous rater. Lori-Ann.