Ingredients:
1 lb flank steaks
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sweet vermouth
1 (14 1/2 ounce) cans diced tomatoes
Directions:
Sprinkle both sides of the steak with the oregano, salt and pepper.
Heat a large nonstick skillet over medium high.
When the pan is very hot, add the steak.
Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.
Turn the steak and cook another 4 minutes.
Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.
Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.
Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.
Serve the steak strips fanned out on the plate, and spoon some of the tomato from the pan over the meat.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.