xiaoxl/recipe_data huggingface dataset:
Huevos Wrapcheros


Ingredients:
fresh cilantro, dried oregano, cumin powder, chili powder, cinnamon, monterey jack cheese, flour tortillas, eggs, kosher salt, olive oil

Directions:
Preheat oven to 350*F.
Mix the beans, 1/4 cup of the picante sauce, the cilantro, oregano, cumin, chili powder, and cinnamon in a small bowl.
Divide the bean mixture among the tortillas and spread evenly over each tortilla, leaving at least a 1" border around the edge. Place the tortillas on a large baking sheet and sprinkle them with the cheese. Bake until the cheese melts, about 4-5 minutes.
Crack the eggs into a small bowl and whisk together with 1/2 to 3/4 teaspoons kosher salt(use half as much if using table salt]. Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until they begin to become firm, about 1 minute, stirring frequently with a spatula. Add the remaining 1/4 cup picante sauce and continue to cook, stirring continuously, until the eggs are cooked through but still soft, about 30 seconds.
Remove the tortillas from the oven. Divide the egg mixture among the tortillas and wrap. Enjoy this wrap immediately.
How to wrap:
If tortilla is stiff, warm slightly(about 15 seconds] to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
Note:
You can use a microwave for this. Once the tortillas have been prepared with the beans and cheese, place the tortillas, one at a time, on a paper towel lined microwaveable plate and cook on high power until the cheese melts, about 1 minute.
Fresh Tomato Salsa


Ingredients:
tomatoes, onion, garlic clove, cilantro, lime juice, cumin

Directions:
Mix together all ingredients and refrigerate in advance., Serve with California Avocado Tacos.
Rachael Ray's Thai Chicken Pizza


Ingredients:
plum sauce, red pepper flakes, provolone cheese, monterey jack cheese, red bell pepper, soy sauce, peanut butter, honey, chicken breast, cider vinegar, seedless cucumber, scallions, bean sprouts, fresh cilantro leaves, peanuts

Directions:
Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.
Hula Steaks


Ingredients:
fresh ginger, garlic cloves, soy sauce, brown sugar, brandy, Bourbon

Directions:
Combine ginger, garlic, brandy, soy sauce, and brown sugar in a shallow dish or zip lock bag.
Add meat and marinate for 1 hour or up to 8 hours turning occasionally.
Grill or broil steaks to desired doneness (6-8 minutes per side for medium-rare].
Crown Lamb Roast with Sage Stuffing


Ingredients:
racks of lamb, butter, onions, green apple, fresh sage, fresh parsley, eggs

Directions:
Preheat the oven to hot- 415F (210C] (Gas mark 6-7].
Trim excess fat and sinew off meat.
Combine breadcrumbs, sage and parsley.
Melt the butter in a small pan.
Add the onion and apple and cook over medium heat until soft.
Remove from the heat and stir into combined breadcrumbs/sage/parsley.
Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
Fold lightly into the stuffing mixture.
Place the crown roast in a shallow roasting pan.
Place a sheet of lightly greased foil in the base of the roast cavity.
Spoon the stuffing into the foil cavity, pressing in lightly.
Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
Remove from oven and let the lamb sit for 10 minutes prior to carving.
Cut between the cutlets to separate and serve.
Gluten-Free Banana-Nut Buckwheat Muffins
Category: bread
By Buckwheat Queen

Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.

Ingredients:
1 cup buckwheat flakes
½ cup packed brown sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
¾ cup buckwheat flour
¾ cup gluten-free all-purpose baking flour
½ cup rice flour
1 teaspoon baking powder
¾ cup packed brown sugar
1 stick unsalted butter, softened
3  eggs
2 large ripe bananas, cut into chunks
½ cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside. Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder. Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts. Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 360.5
Fat: 16.8 g
Saturated fat: 8.1 g
Carbohydrates: 49.9 g
Sugars: 25.8 g
Dietary fiber: 3 g
Protein: 5.9 g
Cholesterol: 77 mg
Sodium: 67.9 mg
Chicken Parmesan Casserole


Ingredients:
olive oil, garlic cloves, hot red pepper flakes, boneless skinless chicken breast halves, fresh basil, mozzarella cheese, parmesan cheese, garlic-flavored croutons

Directions:
In a 9x13" baking pan, add the 2 tablespoons olive oil. Add  the minced garlic and red pepper flakes; spread it around so it covers the bottom of the pan.
Place chicken breasts in the pan. Pour the sauce on top of the chicken. Sprinkle basil on top. Sprinkle half of the cheeses on top of the basil. Dump all the croutons over mixture and finish it off with the other half of the cheese.
Bake at 350 degrees for 45- 55 minutes until breasts are cooked through; remove from oven.  Let stand for about 10 minutes before serving.
Pecan Honey Mustard - Terrapin Ridge Farms Copycat Recipe


Ingredients:
mayonnaise, honey, Dijon mustard, pecans, cloves, cinnamon, crushed red pepper flakes

Directions:
Combine ingredients in a small saucepan on a stove.
Simmer on medium-low to medium heat, stirring constantly, until the dip has reduced to desired consistency (about 3-5 minutes].
Pour in a heat-resistant container and chill in refrigerator (or eat hot].
Note: Cloves taste much better freshly ground in a mortar and pestle or similar, but 1/2 tsp pre-ground cloves can be used as well.
Monster Treats


Ingredients:
marshmallows, vanilla, butter

Directions:
Melt butter in a pot.
Add marshmallows and vanilla and stir continuously until melted.
Remove from heat and stir in mixed cereal, pretzels, peanuts, and anything else you are throwing in!
Spread on wax paper or a cookie sheet and let cool.
Cut into squares and enjoy!
Kung Pao Shrimp
Category: world-cuisine
By Lisa Somerset

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Ingredients:
2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
⅓ cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1  green bell pepper, seeded and cut into 1-inch slices
1  dried red chile pepper
2 tablespoons salted peanuts, or to taste

Directions:
Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally. Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside. Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 55 mins
Yields: 2 servings

Calories: 496.2
Fat: 29 g
Saturated fat: 4.3 g
Carbohydrates: 36.2 g
Sugars: 18.6 g
Dietary fiber: 4.1 g
Protein: 27 g
Cholesterol: 173.9 mg
Sodium: 2156.4 mg
Peruvian Bean Salad


Ingredients:
garlic cloves, red wine vinegar, olive oil, chickpeas, black beans, avocado, grape tomatoes, parsley

Directions:
In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
Whisk in oil.
Drain and rinse beans, then place in a large bowl.
Add pepper, avocado, tomatoes and parsley.
Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.].
Cover and refrigerate up to 2 days.
Spicy Beef and Broccoli Chow Mein
Category: world-cuisine
By Raquel Teixeira

I just mixed familiar Asian flavors together to make this oh-so-simple dish. Sometimes simplicity makes the best dishes. This is fast dinner to whip up any night to break the normal dish routine.

Ingredients:
¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce  (Optional)
1 teaspoon freshly ground black pepper
½ pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
¼  white onion, chopped
4 cloves garlic, minced, or more to taste

Directions:
Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight. Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 2 servings

Calories: 671.8
Fat: 29.9 g
Saturated fat: 7.6 g
Carbohydrates: 66.1 g
Sugars: 16 g
Dietary fiber: 4.2 g
Protein: 37.6 g
Cholesterol: 163.7 mg
Sodium: 2884.6 mg
Avocado and Orange Salad


Ingredients:
oranges, avocados, lemon juice, pecan halves, lemon juice

Directions:
Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith.  Once peeled, hold in one hand and carefully cut between membranes to remove the segments.  (If possible collect the juices for the dressing.].
Cut avocados in halves and remove stones.  Remove skin and then slice avocado.  Use lemon juice to coat avocado to prevent browning.
Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing.
Dressing: combine all dressing ingredients in a screw top jar.  Shake to combine.  Season to taste with salt and freshly ground black pepper.
No-Time-To-Cook Main Dish


Ingredients:
seasoning salt, fresh ground black pepper, onion, water

Directions:
Preheat oven to 375F.
Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish.
Layer sliced onions and mushrooms over the steaks.
Combine soup and water; pour over steak, onions and mushrooms in baking dish.
Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes.
Note: Time may be more or less depending on the thickness of the cube steak.
Italian Stuffed Bread
Category: main-dish
By davey

Stuffed bread that is a savory meal. We have had this at Zenari's restaurant. It is great!

Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
1 tablespoon olive oil, or to taste
1 teaspoon dried oregano
1 teaspoon dried basil
16 slices mortadella
12 slices provolone cheese
12 thin slices  capicola ham
12 slices Genoa salami
1 ½ cups sliced Roma tomatoes  (Optional)
1 ½ cups thinly sliced fresh mushrooms  (Optional)
1  egg, beaten
2 tablespoons sesame seeds  (Optional)

Directions:
Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour. Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough. Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 807.1
Fat: 51.8 g
Saturated fat: 21.1 g
Carbohydrates: 42.4 g
Sugars: 4.9 g
Dietary fiber: 4.3 g
Protein: 40.6 g
Cholesterol: 129.1 mg
Sodium: 2108.3 mg
Sourdough Pizza Crusts
Category: bread
By CHERRY_MICHAEL

This homemade pizza crust uses sourdough starter as a substitute for some of the flour and water. To use the crusts, top frozen crust with pizza sauce, cheese, and toppings. Bake on a pizza pan or stone at 425 degrees F (220 degrees C) until browned, 10 to 12 minutes.

Ingredients:
8 cups bread flour
2 cups sourdough starter
2 cups water
¼ cup vegetable oil
¼ cup white sugar
¼ cup dry milk powder
4 teaspoons active dry yeast
2 teaspoons salt

Directions:
Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times. Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour. Preheat oven to 425 degrees F (220 degrees C). Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size. Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.

Prep time: 30 mins
Cook time: 5 mins
Total time: 2 hrs 3 mins
Yields: 6 crusts

Calories: 917.5
Fat: 12.8 g
Saturated fat: 2 g
Carbohydrates: 167.7 g
Sugars: 13.3 g
Dietary fiber: 6.7 g
Protein: 30.3 g
Cholesterol: 1.5 mg
Sodium: 828.4 mg
Baked Cream Cheese Spaghetti Casserole
Category: main-dish
By Jennifer Mount

You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta was really creamy and wonderful!

Ingredients:
1 (12 ounce) package spaghetti
1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
8 ounces cream cheese, softened
1 clove garlic, minced
1 teaspoon Italian seasoning
1 pinch garlic salt
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce. Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top. Bake in the preheated oven until bubbly, about 30 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch casserole

Calories: 330.6
Fat: 15.2 g
Saturated fat: 7.7 g
Carbohydrates: 31.2 g
Sugars: 6.6 g
Dietary fiber: 2.7 g
Protein: 16.2 g
Cholesterol: 54.1 mg
Sodium: 462.9 mg
Janet's KFC Seasoned Fried Chicken


Ingredients:
whole chicken, eggs, flour, paprika, salt, pepper, poultry seasoning, oregano, tarragon, parsley, thyme, chives, garlic powder, onion powder

Directions:
Sift flour and add to it all the seasonings, after having ground them fine with a mortar and pestle (a blender works well, too]  Place coating in a plastic bag.  Dip each piece of chicken in the beaten egg, then place in the bag and shake, making sure each piece is well coated.
Heat oil in large skillet and brown chicken slowly, uncovered, until all sides are nicely browned.  Cover the pan and continue to fry slowly, turning pieces occasionally for about 50 minutes, until juices run clear when pierced with a fork.
Drain on paper towels.
Blue Ice Martini


Ingredients:
"vodka"

Directions:
"Shake with ice, strain into a martini glass.  Garnish with a lemon twist."
Cut-Out Cookies in a Flower Pot


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
CHILL 3-4 hours or overnight before using.
Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
Bake cookies at 350 degrees F (175 degrees C] for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie]. Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.
Easy Air Fried Corn Ribs
Category: uncategorized
By thedailygourmet

These air fried corn ribs are reminiscent of Mexican street corn, but each ear is split into quarters and then air fried. I used frozen corn on the cob which I thawed.

Ingredients:
4 ears  ears corn on the cob
3 tablespoons "Everything but the Elote seasoning" (Trader Joe's®), divided
nonstick cooking spray
¼ cup grated cotija cheese
2 tablespoons Mexican crema, crema fresca
1 tablespoon minced fresh cilantro, or more to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes. Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn). Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs. Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer. Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 16 corn ribs

Calories: 179.3
Fat: 7 g
Saturated fat: 3.6 g
Carbohydrates: 27.8 g
Sugars: 4.9 g
Dietary fiber: 3.9 g
Protein: 6.6 g
Cholesterol: 18.8 mg
Sodium: 117.4 mg
Sopa De Frijoles Con Huevos (Bean and Egg Soup)


Ingredients:
eggs, pinto beans, cilantro, green bell pepper, chicken bouillon, chicken bouillon, salt, pepper, Tabasco sauce, cooked white rice, water

Directions:
In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them]. Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top]. Serv with warm corn tortillas.
Shrimp and Beef Jambalaya


Ingredients:
green bell peppers, onion, garlic, ground beef, stewed tomatoes, tomato sauce, chili powder, paprika, Worcestershire sauce, Tabasco sauce, shrimp, cooked white rice

Directions:
Heat oil in skillet,saute onions,green bell peppers,
and garlic until soft.
Add ground beef and cook to brown.
Drain off fat.
Add all remaining ingredients, except shrimp and rice.
Cover, heat to boiling, simmer on low heat for 25 min.
Add shrimp and white rice.
Stir until shrimp is pink.
Caramelized Onions - Oven Baked - Great for OAMC


Ingredients:
onions, olive oil, salt, pepper

Directions:
Preheat oven to 500°F.
Spread a large sheet of foil on top of a baking sheet leaving enough to pull around the onions (and seal] once they're baked.
Roughly chop and place the onions in a large bowl.  Toss with just enough of the oil to lightly coat.  Salt and pepper to taste.  You can also use a little cayenne or red pepper flakes if you like the spice.
Put prepared onions on the foil covered tray and spread out as much as possible.
Bake 30 - 40 minutes  Do not let onions burn.
Remove from oven and carefully seal the onions in the foil they were  baked on.
Set foil packet aside for 5-10 minutes so onions can finish steaming.
If preparing to use as a sauce or condiment, substitute melted butter for the olive oil.  I don't use butter if I'm making these to use in my freezer meals.
Steak Pizzaiola


Ingredients:
onion, garlic cloves, olive oil, Italian tomatoes, salt, black pepper, sugar

Directions:
Saute the onion and garlic in oil until soft.  Stir in tomatoes, salt, pepper, and sugar. Simmer sauce, uncovered, for 10 minutes. Set aside.
While sauce is simmering, trim any unwanted fat from the steak and score remaining fat edge every inch. Sprinkle meat with tenderizer.
Pan broil the steak in a large skillet, turning once and cooking for 5 minutes on each side or until steak is cooked as you like.
Place steak on cutting board and carve into thin slices. Return to skillet. Add tomato sauce and simmer for about 3 minutes to blend flavors.