Paprika Steaks with Tomato Gravy

I was scared that cooking this meat on the stove wasn't going to turn out well, but it actually did! I was pleasantly surprised. =D In fact it turned out way better than I ever expected!!!

Difficulty: Easy
Rating: *****

Steaks:
1T olive oil
1/4c flour
1tsp paprika
1/2tsp salt
1/4-1/2tsp pepper
4 4oz beef breakfast or skillet steaks, about 1/2in thick
2oz queso fresco or monterey jack cheese (I actually used mozzarella) thinly sliced

Tomato Gravy:
3 medium tomatoes, seeded and cut up
3 cloves garlic, chopped
2T olive oil
1-2T fresh sage
1/4tsp salt
1/2tsp pepper

For steaks, in 12in skillet heat oil over medium-high heat. Reduce heat to medium. In shallow dish combine flour, paprika, salt, and pepper. Dredge steaks in flour mixture (reserve remaining flour). Cook steaks uncovered, in hot oil ~20 minutes flipping every 4-5 minutes per side or until medium doneness; top with cheese the last 2 minutes of cooking. Set aside; keep warm. While steaks are cooking, place tomatoes in food processor. Cover and pulse, with several on-off turns, until tomatoes are coarsely chopped.
For tomato gravy, in the same skillet cook and stir garlic in the 2T oil over medium heat for about 1 minute or until garlic is golden. Stir in tomatoes, sage, reserved flour mixture, salt, and pepper. Bring mixture to boiling, reduce heat and simmer, uncovered, about 5 minutes or until desired consistency. Serve steaks topped with cheese and gravy with a salad on the side! Makes 4 servings.

So good!