THIN SEARED BEEF WITH TOMATO JAM AND POTATO HASH

If you love BBQ sauce on beef or you like ketchup on your beef burger I can pretty much bet that you will love this recipe. The thin seared beef just melts in your mouth and with the addition of the tomato jam you really don't need to marinade or season the beef in any special way. The potato hash just help to soak up any juice that there might be from the jam or the beef. Simple fare but also simply delicious.

Serves 2

Tomato Jam Ingredients:
  • 2 tbsp olive oil
  • 1 small onion, chopped finely
  • good pinch of coarse salt
  • freshly cracked black pepper
  • 2 garlic cloves, minced
  • 2 tbsp granulated sugar
  • 1 sprig of fresh rosemary, chopped
  • 14 0z. can of diced tomatoes or 1-1/2 cups of canned diced tomatoes
  • 1/2 tsp Worcestershire sauce
  • 1 tbsp red wine vinegar

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 tbsps of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash...

Potato Hash and Seared Beef Ingredients:

  • 1-1/2 cup cubed potatoes
  • 2 tbsp olive oil
  • 1/2 tsp coarse salt (or more if needed)
  • freshly cracked black pepper
  • 2 sprigs of green onion, sliced diagonally
  • 1/4 cup green peas (optional)
  • 1 tbsp butter or margarine
  • 1/2 cup water (or more if needed)
  • package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)
  • salt and pepper

Get your potatoes and cut them into cubes, making sure that they're all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 cup of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve.

Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can't find the paper thin beef then use quick fry steak.

What's great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

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