Steak poêlé

Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until golden-brown and cooked to desired doneness, 3-4 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)

Meanwhile, peel, then mince or grate the garlic. Roughly chop the parsley. Halve the tomatoes.

When the steak is done, remove the pan from the heat and transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Reduce the heat to medium. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the tomatoes and garlic. Cook, stirring occasionally, until the tomatoes soften and start to break down, 3-4 min.

Add the broth concentrate(s) and 1/3 cup water (dbl for 4 ppl) to the pan. Bring to a boil over medium heat, then remove the pan from the heat. Stir in 2 tbsp butter (dbl for 4 ppl) and half the parsley. Season with salt and pepper.