Steak Break



  • 2 T. olive oil
  • 4 small tender steaks (New York strip and Delmonico are my favorites)
  • 2 large garlic cloves, finely chopped
  • Salt and freshly ground pepper
  • 1 fennel bulb, sliced thin
  • 1 28-oz. can Italian peeled tomatoes, drained and chopped
  • 1 tsp. Chef Bruno spice (located in certain supermarkets)

In a large skillet, heat the oil over medium heat. Pat the steaks dry; add them to the pan and cook, turning once, until browned on both sides. Sprinkle with salt and pepper. Transfer the meat to a platter. Scatter the garlic in the pan and cook for 1 minute. Add the tomatoes, and add spices to taste. Bring the sauce to a
simmer and add fennel. Cook for 20 minutes, or until the sauce thickens. Add the steaks to the sauce. Cook briefly, turning the steaks once or twice, until they are warmed and cooked to taste. Serve hot. Serves 4.

Additional Information

Category: Entree
Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno