- Yield: 4 Servingsas part of multicourse meal
- 2 tablespoons high-heat cooking oil
- Four 1 to 1¼-in (2.5 to 3-cm)-thick steaks (top sirloin, strip), set out at room temperature for 30 minutes prior to grilling
- Salt and freshly ground black pepper
- 2 to 3 cloves garlic, finely minced
- 1 whole onion, sliced
- 3 tomatoes, cut into 6 to 8 wedges each
Sweet and Sour Tomato Sauce
- 1 tablespoon ketchup
- 1½ tablespoons rice vinegar or white vinegar
- ¼ cup (65 ml) water
- 2 tablespoons sugar
- 1 teaspoon soy sauce
How to Make It
- In a small bowl, whisk together the ingredients for the Sweet and Sour Tomato Sauce.
- Set a large frying pan over high heat. When a bead of water sizzles upon contact and immediately evaporates, add 1 tablespoon of the oil to the pan and let the oil heat up. You want the pan super hot to get the best sear as possible on the steaks.
- While the pan is heating, brush the remaining 1 tablespoon of oil on each side of the steaks. Season the steaks with salt and pepper and carefully lay them in the hot pan, not touching each other. Cook for 3 to 4 minutes on each side or until they reach your desired level of doneness. Instant read thermometer should read 120°F (50°C) at the center of the steak for medium-rare. Remove the steaks to a plate and tent loosely with aluminum foil.
- Return the frying pan to medium heat. You should still have some oil left in the pan. Add the garlic and onion slices and cook for 2 minutes. Push the garlic and onion slices to one side of the pan and add the tomato wedges. Cook the tomatoes 1 minute. Add the Sweet and Sour Tomato Sauce and simmer until slightly thickened and the tomatoes and onions are nicely coated with the sauce.
- Now you’ll have to taste and adjust. How sweet and how sour is a personal preference, plus your tomato may be juicy sweet or a bit acidic (make sure you taste a bit of the tomato too).