A delightful twist on the classic Swiss steak, this recipe brings out rich flavors and tender textures.
Coat the beef steak with the all-purpose flour evenly.
Ensure the steak is dry before coating to help the flour adhere better.
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the steak on both sides until browned.
Avoid overcrowding the skillet to ensure even browning.
Transfer the seared steak to a baking dish.
Use a baking dish with a lid to retain moisture during cooking.
In the same skillet, add the beef broth and scrape up any browned bits from the bottom.
Deglazing the skillet adds depth of flavor to the dish.
Pour the broth over the steak in the baking dish. Add the ripe tomatoes and sliced yellow onion.
Arrange the vegetables evenly around the steak for even cooking.
Cover the baking dish with a lid and bake in a preheated oven at 325°F for 2 hours.
Check the steak halfway through to ensure there is enough liquid; add more broth if needed.
Serve the steak with its sauce and vegetables, garnished with fresh herbs if desired.
Pair with a side of mashed potatoes or rice for a complete meal.
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