Italian Bbq Cube Steak (Rachel Ray)

• 2 tablespoons evoo extra virgin olive oil
• 4 beef cube steaks (about 2 pounds total)
• salt & fresh ground pepper
• 1 slice pancetta (optional) or 1 slice bacon, chopped (optional)
• 1/2 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce

1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the steaks with salt and pepper, and sear in the pan (working in batches if need be) until the steaks have a nice crust on the outside, about 3 minutes per side.
2. Remove the cooked steaks from the skillet and reserve warm on a plate. Return the skillet to medium-high heat and add the pancetta or bacon, if using. Cook until golden brown and crispy, about 5 minutes.
3. Add the onion and garlic to the pan, and cook until tender, about 5 minutes. Add the balsamic vinegar, brown sugar, Worcestershire and tomato sauce to the pan, season with salt and pepper, and bring up to a bubble. Reduce the heat to medium and simmer the sauce until lightly thickened, 3-4 minutes.
4. Serve the steaks with a hearty pour of the Italian BBQ sauce and a fresh green salad alongside.

olive oil, beef, salt, pancetta, onion, garlic, balsamic vinegar, brown sugar, worcestershire sauce, tomato sauce

Taken from www.food.com/recipe/italian-bbq-cube-steak-rachel-ray-448734 (may not work)