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Paprika Steak and Tomato Gravy

If you think steak takes too long to prepare, these thin skillet steaks will change your mind. Just a few minutes, and you can have a delicious steak dinner without all the extra hassle.

In case you haven’t been able to tell from my posts, I’m a carnivore. I love chicken, steak, pork, and fish. I’ll eat them almost anyway I can get them. But my favorite is off the grill. There’s just something about eating a grilled piece of meat. I don’t know if it’s the taste or the smell or the delightful combination of the two… whatever it is, I’ll never turn it down. There’s just one problem with the grill: it takes time and preparation.

So on those occasions when I’m dying for steak, but don’t want to deal with the grill, I look for alternatives. Sure, the broiler’s always a good standby, but the smoke that fills my kitchen, even with the fan going, is never fun. Then there’s the pan on the stove. I know, frying a steak sounds dreadful, but with the right spices and toppings, a steak on the stove is surprisingly good. And it takes about half as long as cooking a steak on the grill. Add a tangy tomato gravy like Better Homes and Gardens and you’ve got a dinner that will surprise and delight even the biggest critic.

Paprika Steak and Tomato Gravy


  • 3 tablespoon olive oil, divided
  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 4 (4 ounce) skillet steaks
  • 2 ounces Jack Cheese, thinly sliced
  • 6 tomatoes, seeded and chopped
  • 6 cloves of garlic, grated
  • 1 tablespoon fresh sage, minced


  1. For the steaks: In a large bowl whisk together the flour, paprika, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Dredge each steak in the flour mixture. Reserve any extra flour mixture for tomato gravy.
  2. In a large skillet, heat oil over medium-high heat until smoking. Reduce heat to medium and cook steaks uncovered for 4-5 minutes per side or until medium doneness. Top each steak with a slice of cheese for the last two minutes of cooking. Set aside and keep warm.
  3. While the steaks are cooking place the tomatoes in a food processor and pulse until tomatoes are coarsely chopped.
  4. In the same skillet you cooked the steak, cook and stir the garlic in two tablespoons of oil over medium heat until garlic is golden. Stir in tomatoes, sage, reserved flour mixture, and remaining salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer for about five minutes.
  5. To serve: place a small handful of arugula on each plate. Top with steak and ladle tomato gravy over it.

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