Spanish Steak (Elegante)

Ingredients

• 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
• 4 pieces Steak, tender cut (e.g., sirloin, ribeye) (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 tablespoon Onion, finely chopped (Quantity estimated (not specified in original recipe))
• 1 clove Garlic, minced (Quantity estimated (not specified in original recipe))
• 1 tablespoon Fresh parsley, chopped
• 1 tablespoon Green bell pepper, chopped (Quantity estimated (not specified in original recipe))
• 2 tablespoons Chili pulp (or tomato paste)
• 1 tablespoon All-purpose flour
• 1 can Prepared tomato soup (canned) or fresh chopped tomatoes (Or 2 cups fresh chopped tomatoes)
• 1/2 cup Mushrooms, sliced (Quantity estimated (not specified in original recipe))
• 1/4 cup Ripe olives, halved (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Chile pepper (or cayenne pepper) (Quantity estimated (not specified in original recipe))
• 4 sprigs Fresh parsley sprigs (Quantity estimated (not specified in original recipe))
• 1/4 cup Grated yellow cheese (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Heat a skillet over high heat. Lightly grease the hot skillet with 1 tablespoon of olive oil. Select tender steaks (about 4 servings). Sear the steaks on both sides, turning frequently, until cooked to your desired doneness. This should take approximately 5-10 minutes, depending on the thickness of the steak. Remove the steaks from the skillet and set aside.
2. 2In the same skillet, melt the butter and 1 tablespoon of olive oil together over medium heat. Add the chopped onion, minced garlic, chopped parsley, chopped green bell pepper, and chili pulp (or tomato paste). Cook, stirring occasionally, until the vegetables are well browned, about 5-7 minutes. Stir in the flour and cook for 1 minute more, stirring constantly. Add the prepared tomato soup (or fresh chopped tomatoes) and cook for 5 minutes, stirring occasionally. Strain the sauce to remove any solids.
3. 3Pour the prepared sauce over the hot steaks. Garnish with browned mushrooms and halved ripe olives. Sprinkle with salt, chile pepper, and parsley sprigs. If desired, sprinkle grated yellow cheese over the steak and sauce and melt in the oven at 350°F (175°C) for 5 minutes, or until cheese is melted. Serve hot.