Steak and Pan Seared Tomatoes

Ingredients

• 8 ounces sirloin steaks
• 1/2 inch thick
• 14 cup red onion
• minced
• 5 mushrooms
• sliced (I used baby bella)
• 1 large tomatoes
• sliced thick into 4 slices (beefsteak or hothouse)
• 2 tablespoons cornstarch
• 1 teaspoon adobo seasoning or 1 teaspoon seasoning salt
• 14 teaspoon dried oregano
• 14 teaspoon ground cumin (optional)
• 14 teaspoon onion powder (optional)
• salt and pepper
• 1 tablespoon peanut oil
• 1 tablespoon butter
• 14 cup dry white wine

Instructions

1. Lay steak on a cutting board or other hard surface and season on one side with salt and pepper to taste, optional cumin, and/or optional onion powder.
2. Pound with pointy side of mallet to tenderize.
3. Set aside while mincing and slicing veggies.
4. Combine cornstarch with Adobo seasoning or seasoned salt and dried oregano.
5. In a large cast iron skillet heat 1 teaspoon oil and 1 teaspoon butter over medium high heat.
6. Brown steak about 2 minutes, each side.
7. This probably has to be repeated for other steak.
8. Remove and keep warm on a plate covered with aluminum foil.
9. Add a teaspoon of oil to pan if it is dry and turn heat up a little to medium high.
10. Dredge tomatoes with cornstarch mixture; this will form a light crust on the tomatoes when cooked.
11. Once crust forms, turn over.
12. This will only take a minute or two.
13. Remove and set aside.
14. Turn heat down to medium and add 1 teaspoon oil and 1 teaspoon butter.
15. Once butter melts, add onions and mushrooms.
16. Season to taste with salt and pepper.
17. Saute, stirring occasionally until onions and mushrooms are tender, about 3 minutes.
18. Add wine and reduce by half.
19. Taste and adjust seasonings.
20. Serve steak with tomato and mushroom sauce over top.