Wednesday, August 7, 2013

Cubed Steak w/ Fresh Tomato Sauce

Perfect recipe for using up garden produce. Green onions? Check. Tomatoes? Double check!

1/4 cup EVOO (extra virgin olive oil)
2 pounds cubed steaks
6 medium tomatoes or 15 grape tomatoes, sliced
3 medium green onions, green part chopped
1/2 c. water
2 T sugar
2 T cornstarch
2 tsp. salt
2 tsp. basil

In skillet, add oil and heat. Cook steaks until desired doneness (is that a word?). Do not wipe pan clean. Turn to low. Add tomatoes and green onions and cover with lid. Let steam for a couple of minutes so that the tomatoes start to wilt and release their juices.

In a small bowl, mix water with sugar, cornstarch, salt and basil. Turn heat under skillet to medium-low, remove lid, and add cornstarch mixture. Cook, scraping up browned bits from bottom of pan, until sauce is thickened. Spoon over steaks. 

Born and raised in Manassas, Virginia, S. Dionne Moore moved to Greencastle, PA in 1993, then to Mercersburg in 2008. Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.
Moore is author of the LaTisha Barnhart Mystery series as well as new historical romance release "A Heartbeat Away."


  1. It's a really yummy one, Linda! And easy--always makes a recipe a winner with me!