Just Good Food

by John Ryan


Thin Steaks
with Spicy Tomato Sauce

Serves 2

The nation is working on a double standard when it comes to portions. The media is promoting 3-5 ounce portions of protein. But restaurants are advertising 28-ounce steaks and half-pound burgers are the norm. I'm going with the media. I buy a one-inch tenderloin steak and cut it in half like a bagel. Voila, two thin steaks that will cook in a flash and will be melt-in-your-mouth tender.

This makes more than enough sauce, so serve with a simple rice.

1 small onion, thinly sliced
2 fat cloves of garlic, minced
2 anchovies
1 teaspoon dried rosemary
1/2 teaspoon crushed chili flakes
Vegetable oil
4 thin steaks
2/3 cup wine, beer, or water
2 cups crushed tomatoes


1. Slice the onion and push to on corner of your cutting board. Chop/mash the garlic, anchovies, rosemary, and chili flakes and push to another corner.

2. Get your skillet hot over medium-high heat. Pat the steaks dry with a paper towel. Swirl just a touch of oil in your pan and slip the steaks in. Brown both sides and put them on a plate.

3. Turn the heat down to medium, add a little more oil and toss in the onions. When they begin to brown, stir in the garlic/rosemary/anchovy.

4. Turn the heat back up and add the wine, beer, or water. When the liquid comes to a steady simmer, add the tomatoes. Simmer for 3 or 4 minutes to thicken and concentrate the sauce.

5. Put the steaks—along with any juices—back in the pan and simmer a few seconds, just long enough the reheat the meat. Serve immediately.


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John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

This page created September 1999