Tomato-Caper Pan Sauce

Published September 1, 2005.

Why this recipe works:

To find the best inexpensive steaks—priced under $6.99 per pound—that would deliver solid beefy flavor and tender texture for our pan-seared steak recipe, we started with 12 different cuts and cooked them as we would any steak, creating a nice sear on both sides without overcooking or allowing… read more

To find the best inexpensive steaks—priced under $6.99 per pound—that would deliver solid beefy flavor and tender texture for our pan-seared steak recipe, we started with 12 different cuts and cooked them as we would any steak, creating a nice sear on both sides without overcooking or allowing the fond to burn. We tried a variety of preparation methods—salting, aging, tenderizing, marinating—but none really improved flavor and texture. In the end, only two cuts earned favored status and a place on the ingredient list in our pan-seared inexpensive steak recipe: boneless shell sirloin steak (a.k.a. top butt) and flap meat steak (a.k.a. sirloin tips).

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Makes 3/4 cup

If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes.

Ingredients

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