Chicken Fried Steak a la Veracruz
Take a meat tenderizer to make this chicken fried steak recipe with tomato and olive sauce for a colorful dinner. Marc Matsumoto shares how he came up with the name for this recipe in a post on the Fresh Tastes blog.
- 11 ounces tender beef (such as eye round or tenderloin)
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, minced
- 2 tablespoons dry red wine
- 1 can diced stewed tomatoes
- 3 sprigs thyme
- 4 ounces green olives, pitted and cut in half
- parsley for garnish
- Use a mallet or meat tenderizer to pound the steaks out to about a quarter inch in thickness. When pounding the meat, don’t put too much force into each swing or your steak won’t flatten evenly. Salt and pepper both sides of the steak then dust evenly with the flour.
- In a frying pan, heat the olive oil over medium-high heat until hot. Fry the beef in batches, about a minute-and-a-half on each side, and then transfer to a plate.
- Add the garlic and onions and sauté until well browned and soft. Deglaze the pan with the wine, scrapping up any browned bits off the bottom of the pan. Let the wine mostly evaporate, then add the tomatoes, olives and thyme and then season with salt and pepper.
- Simmer until the sauce is nice and thick, and then return the beef to the pan. Flip the steaks over a few times to coat evenly with sauce. Be sure not to overcook the beef or it will get tough. Serve garnished with parsley and some pasta or rice.