Paprika Steaks with Tomato Gravy

Paprika Steaks with Tomato Gravy   

            

       

  Ingredients

 1/4 cup all-purpose flour 

 1 teaspoon paprika 

 1/2 teaspoon sea salt 

 1/2 teaspoon ground black pepper 

 4 beef skillet steaks, about 1/2 inch thick 

 3 tablespoons olive oil 

 2 ounces Monterey Jack cheese, thinly sliced 

 6-8 ripe tomatoes, seeded and chopped 

 4-6 cloves garlic, chopped

 1 tablespoons fresh sage 

 1/4 teaspoon sea salt 

                                                       1/2 teaspoon ground black pepper                                                               

 Directions

  

 1. In a shallow dish combine flour, paprika, 1/2 teaspoon salt, 

and 1/2 teaspoon ground black pepper.

 2. Dredge steaks in flour mixture, save the remaining flour 

mixture for the gravy.

 3. In a large skillet heat 1 tablespoon of the oil over high heat. 

Reduce heat to medium. Cook the steaks, uncovered, in hot oil 

for 4 to 6 minutes per side or until medium done; top with 

Monterey Jack cheese the last 2-3 minutes of cooking. Remove 

steaks from skillet to a covered dish, keep warm.

 4. In the same skillet heat the remaining 2 tablespoons olive oil 

over medium heat. Add garlic; cook and stir about 1-2 minute or 

until the garlic is golden. Stir in the tomatoes, sage, 

1/4 teaspoon sea salt, 1/2 teaspoon black pepper, add the 

remaining flour mixture. Bring to boil; reduce heat. Simmer, 

uncovered, about 5-6 minutes.