Tomato Steak

INGREDIENTS:

• 4 thin sliced pieces of steak
• 1 adult carrot
• 1 adult celery
• 1 gold or red potato
• ¼ onion or a handful of pearl onions
• 14.5 oz Italian style tomato chunks
• Olive oil (or any oil)
• Salt
• Pepper
• Garlic Powder (optional)

HOW TO:

• Set oven to 400 degrees F.
• In oven safe dish pour a dash of olive oil. Shake some pepper and salt in with the oil.
• Prepare vegetables: rinse well (peeling is optional).
• Cut carrots, celery, potatoes and onion (if not using baby onions) into chunks. Once diced put in oven safe dish and stir so oil and spices cover the vegetables. Place in oven.
• While vegetables are in oven rinse meat.
• Put frying pan on medium heat. Open can of tomatoes and pour juice (only) into pan. Lightly cover all four pieces of meat with salt and pepper on both sides. Cook meat on both sides for about two minutes each.
• Once the vegetables have been in the oven for about 20 minutes move vegetables to the sides of dish and place meat in the middle. Take can of tomatoes and remaining tomato juice and pour over meat. Over tomatoes dash some garlic powder, salt and pepper. Mix the tomatoes on top of meat if desired.
• Put back in oven for about thirty minutes.

Done!

Serves 1 to 2 people.