Originally from Clean Eating Mag
Ingredients
- 5 cloves garlic, finely minced, divided
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp cinnamon, ground
- 1/2 tsp fresh ground black pepper
- 1 lb lean eye round steak, cubed
- Olive oil
- 1 28-oz tomato sauce
- 1 1/2 tsp Italian seasoning
- 1 tsp dried basil
- 8 oz heavy cream
Preparation
- Prepare marinade: In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)
- Cook rice according to package directions. Drain and set aside.
- Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, add oil to skillet, and saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
- Add more oil if needed, add remaining 2 cloves garlic and saute until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and heavy cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.
- Serve steak over rice. Garnish with an additional sprinkling of Italian seasoning, if desired.
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