Kansas city Skillet Stake with Merlot and Plum Tomato Salsa

• 8 oz Kansas city Stake (3/4 to 1 inches thick even better)
• 1 cup Merlot
• 2 tsp soy sauce
• 1 clove garlic crushed
• 3 tbsp Olive oil
• 1 tsp salt to taste (optional)
• 1 tsp pepper (any will work, optional too)
• 6 scallions, sliced
• 2 tbsp Balsamic vinegar
• 7 large Plum Tomatoes

1. Pierce stake with fork or knife
2. Arrange in a baking dish or casserole
3. Combine merlot, soy sauce, garlic, 2 tablespoon Olive oil, salt and pepper
4. Cover and marinate for 3-4 hours in the refrigerator, turning twice
5. Meanwhile, blanch plum tomatoes by placing in a bowl and cover with boiling water
6. Allow to stand for 2 minutes or until the skin starts to split
7. Drain and remove peels, scoop out seeds and dice.
8. Combine with scallions
9. Heat remaining oil in a large skillet
10. Remove stake from marinade
11. For medium rare, saute over medium-high heat for 3 minutes each side
12. Remove stake to a platter, add balsamic vinegar to deglaze pan, the add tomatoes and scallions, stirring briefly to warm through (DO NOT OVERCOOK)
13. Spoon over stakes....

stake, merlot, soy sauce, garlic, olive oil, salt, pepper, scallions, vinegar, tomatoes

Taken from cookpad.com/us/recipes/345447-kansas-city-skillet-stake-with-merlot-and-plum-tomato-salsa (may not work)