- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2011
MethodCut steaks in half. Between plastic wrap, pound steaks to about 1/2-inch (1 cm) thickness.
In shallow dish, whisk together flour and half each of the salt and pepper. Dredge steaks in flour mixture, shaking off excess.
In shallow Dutch oven, heat oil over medium-high heat; brown steaks, turning once, about 2 minutes. Transfer to plate.
Add garlic and hot pepper flakes to pan; cook over medium heat, stirring, for 30 seconds. Add wine; simmer, scraping up browned bits, until reduced to about 2 tbsp, about 1 minute.
Add tomatoes, basil, oregano and remaining salt and pepper, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thickened, about 5 minutes. Return steaks and any juices to pan; simmer for 4 minutes.
Nutritional facts Per serving: about
- Sodium 435 mg
- Protein 41 g
- Calories 318.0
- Total fat 11 g
- Potassium 1008 mg
- Cholesterol 87 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 42.0
- Folate 11.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 47.0