New York Steaks & Bone-In Chicken Breast ~ Two Delicious Recipes with One Tomato & Sweet Onion Sauce

New York Steaks, and Bone-In Chicken Breasts ~ both prepared with a Tomato Onion Sauce ~ in two different ways.  Both super easy, tender, and delicious!

Sometimes your best meals are born of a mis-steak, and this was no exception.  We came home from our clinic to prepare lunch during our break.  Thinking I had taken ground beef out of the freezer to thaw a couple days back, I told Don that something like a spaghetti sauce sounded more appealing than having burgers.  We have had a lot of burgers recently.  We wanted something a little more moist.

I grabbed a deep pan, and began to sauté a sweet onion.  Lo and behold, Don unwrapped the beef to find it was a roast instead!  Oops!  We didn't plan for cooking a roast during our brief break!

I think we bought a big New York roast several months back.  We cut it into three sections, and froze two.  I didn't realize we had any of it left!  What to do?  We didn't have a lot of time.

When life hands you an unexpected roast, you can always cut some off into steaks!  This 'mis-steak' turned out to be quite a winner!

New York Steak with Tomato & Sweet Onion

This was a very impromptu recipe, but it came out so delicious, I had to share.  Tender, sweet, and just the right amount of tomato tang, and soft sweet onions.

You could use your favorite steak.  The New York roast cut into nice, fat-rimmed steaks.

We have found that having something tangy like the crushed tomatoes is a good balance for the richer, fattier meats.  It seems easier to eat.  We sometimes add a dash of ketchup and horseradish to brisket, or roast it with a homemade, low-carb, sugar-free barbecue sauce ~ original recipe found on NeanderThin, by Ray Audette, but also a slight variation reprinted in The Trust Your True Nature Low-Carb Lifestyle.

New York Steak with Tomato & Onion Sauce Recipe:

Beef tallow or other cooking fat (.5-1 tbsp.)
1 small sweet onion, coarse chopped
2 steaks ~ 1 per person
~ 1 large spoonful of crushed tomatoes per steak, or roughly 1/4 cup, more if desired
1 tbsp. butter
Salt and pepper

Heat a deep pan and add beef tallow, or other cooking fat.  When heated, add onion.  Let cook a few minutes.

Season steaks on both sides with salt and pepper.  Move the onions towards the sides, then add the steaks.  Let cook on medium heat for 3-5 minutes.  Turn.  Top each steak with a big spoonful of the crushed tomatoes.  

Place lid on top, leaving slightly ajar.  Turn heat a little lower.  Let cook about 5 more minutes.  You can test the internal temperature with a meat thermometer, or do the finger press test.  It should be slightly firm with a little give.  If it's really springy, it's about rare, or just under.

Remove steaks to a cutting board.  Add 1 tbsp. butter, give or take to the pan.  Let the butter melt into the sauce, stirring to combine.  The butter really sweetens the tomato, making a nice thicker tomato and onion sauce for the steak.

Slice steaks.  Place tomato and onion sauce on top.

New York Steak with Tomato & Sweet Onion

We recently scored bone-in, skin on chicken breasts for .99¢ per pound.  Too good of a deal to pass up.  We prepared the chicken with tomato and onion as well, but in the oven.

For this recipe, we used the Le Creuset dutch oven pot to first sauté onion, then slow roast the chicken with crushed Roma tomatoes, and lots of Italian seasoning added.  This is a near fool-proof way to prepare tender, moist chicken breast.  (Here is a much more affordable, decent looking Dutch Oven Pot, although I have no direct experience as to the quality.)

Another similarly easy recipe you may also love is Pulled Chicken Stew with Tomato & Sauerkraut, which you can make on the weekend, and have quick meals during the week.

Chicken Slow Roasted with Tomato & Onion

Preheat oven to 450º.

Beef tallow or other cooking fat
1/2-1 sweet onion, coarse chopped
2-4 bone-in chicken breasts
About 1 cup canned crushed Roma tomatoes+/-
Salt and pepper
Italian seasoning blend

Heat a dutch oven or oven-proof pot, and add tallow or other cooking fat.  When heated, add onion, and sauté until onion begins to soften.

Place chicken on top of onions.  Season with salt and pepper.  Add tomatoes.  Generously season with Italian seasoning.

Cover pot, and place in oven.  Let roast at higher temperature for about 10-15 minutes.  Turn heat to about 175-200º, and let it slow roast for a few hours, until the chicken is very tender.

Serve in a shallow bowl with some of the tomato and onion sauce on top.

A great time and energy saver is to prepare more than one slow roast dish in the oven at the same time.  Then you have quick meals.

We prepared the Slow Roast Chuck Roast at the same time as the chicken, which worked great.

The slow roasting is nearly fool-proof.  Despite how many hours we have left the roast
in the oven, as long as it is set at 150º, it doesn't over cook!  It really comes out tender too.

Enjoy the leftover chuck roast, or chicken, with breakfast for a super satiating start to your day!

Here are more of our recent meals from our YouTube channel.  YES,  fat and protein, CAN help you feel better!


Don't forget to Go Hypercarnivore!

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