Sautéed Steak with Spanish Tomatoes

Seek out tender rib-eye or strip loin fast-fry steaks for this recipe. (Leave the less tender sirloin tip or round steaks for stir-fries.) Paprika gives the perfect undertone flavour for this dish, deepening the steak taste. Spanish sherry adds a lick of sweetness that’s beautifully balanced with the balsamic vinegar—all perfect with the baby tomatoes. Round out the meal with saffron rice with chives and sugar snap peas.

1 tsp (5 mL) paprika, preferably smoked Generous pinches of salt

2 fast-fry rib-eye steaks, about 8 oz (250 g) total (see TIP)

1 tbsp (15 mL) olive oil

2 cups (500 mL) cherry tomatoes, preferably a mix of colours

½ cup (125 mL) medium dry sherry

2 tbsp (30 mL) balsamic vinegar

1 tsp (5 mL) dried leaf thyme

Chopped mint or parsley for garnish (optional)

1 Sprinkle paprika and a pinch of salt over both sides of steaks. Rub to evenly cover the entire surfaces.

2 Heat a large skillet over medium heat. Coat pan bottom with oil. Add steaks and cook 1 to 1½ minutes a side, depending on their thickness. Remove to plates and cover to keep warm. 3 Add tomatoes to hot pan along with sherry, balsamic, thyme and a generous pinch of salt. Boil over medium heat, stirring often, until liquid is reduced to about ¼ cup (60 mL), about 5 minutes. Spoon over steaks. Sprinkle with mint or parsley if you like.

Serves 2