Steak Pizzaola

• large strip steak to serve 2 or beef medallions for 4
• 2 garlic cloves, chopped fine
• 2 medium onions, chopped fine
• 1 lb. can tomatoes or 1 lb. fresh juicy tomatoes
• 2 Tbsp. olive oil
• 1/2 c. beef stock
• 1 tsp. oregano
• 1 tsp. marjoram
• salt and pepper to taste
• dash of sweetener to taste
• 1 tsp. basil

1. Salt and pepper steak.
2. Heat oil in skillet.
3. Sear steak on high heat.
4. Remove from skillet to warm dish and lower heat.
5. Cook onions and garlic until transparent.
6. Add stock, tomato, spices and heat.
7. Return steak to pan and cook steak in sauce, long enough to tenderize meat.
8. This sauce may also be used for braising an eye of round which has been rubbed with garlic and seasoned with salt and pepper.
9. When tender, slice and serve.

beef, garlic, onions, tomatoes, olive oil, beef stock, oregano, marjoram, salt, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426250 (may not work)