Prep 20 mins
Cook 25 mins
Truly a southwest classic, similar to southern chicken fried steaks but with a little twist. The steaks are topped with seasoned tomatoes. I love this dish. It comes together pretty quickly too.
- 3 -4 tablespoons oil, divided
- 1 (14 1/2 ounce) can diced tomatoes, Basil Garlic and oregano flavored, undrained
- 1⁄4 teaspoon ground oregano
- 1⁄4 teaspoon ground pepper
- 1⁄8 teaspoon salt
- 1 garlic clove, Minced
- 2⁄3 cup plain breadcrumbs
- 3 tablespoons grated parmesan cheese
- 1 tablespoon parsley flakes
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 1 large egg
- 1 tablespoon water
- 2 rib eye steaks, 1/4 inch thick (about 1 1/2 - 2 lbs total weight)
- In a medium saucepan, heat 1 tablespoons oil.
- Add tomatoes and oregano and bring to a boil.
- Reduce heat to medium and cook about 5 minutes, stirring occasionally, until liquid has cooked down and sauce is thick and chunky.
- Remove from heat. Stir in salt, black pepper and garlic. Cover and keep warm.
- Meanwhile, on a plate or shallow dish, mix bread crumbs, cheese, parsley, red pepper and paprika and blend.
- In a shallow bowl, beat the egg and 1 tablespoons water with a fork.
- Cut each steak in half and trim of any visible outside fat.
- Spread steaks on waxed paper and pound to 1/8 inch thick. (Or use a thick plastic ziplock bag).
- Dip each steak into the egg, then coat both sides with the crumb mixture.
- In a large nonstick skillet, heat 2 tablespoons oil over med. heat until hot, but not smoking, (You will have to do this in batches so you don't over crowd the steaks. About two at a time only) and place steaks in the skillet, cook 5-7 minutes, turning once, or until golden and crisp.
- Add additional oil as needed.
- Remove to plate covered with paper towels to absorb any excess oil.
- Repeat with the remainder of steaks, then transfer steaks to serving plates and spoon tomato sauce over them and serve.