Tomato Braised Steak

• 1 lb round steak
• 6 garlic cloves, sliced
• 1/2 cup dry red wine
• 1 (19 ounce) can tomatoes
• 1/2 teaspoon dried rosemary
• 2 tablespoons extra virgin olive oil, divided
• salt
• hot red pepper flakes

1. Cut the steak into 4 portions and sprinkle with a pinch of salt.
2. In a large skillet, heat 1 tablespoons oil over medium-high heat.
3. Brown the steak on both sides and transfer to a casserole dish.
4. Pour off any fat.
5. Add the rest of the oil to the pan.
6. 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.
7. Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
8. Pour the tomato/wine mixture over the steak.
9. Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
10. Remove the steak from the pan and transfer to a warm serving dish.
11. Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
12. Spoon over the steak.

steak, garlic, dry red wine, tomatoes, rosemary, extra virgin olive oil, salt, hot red pepper

Taken from www.food.com/recipe/tomato-braised-steak-273379 (may not work)