Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 3 of 6 · from the scan, no model involved
3/4” thick, about 1-1/2 pound total, well trimmed
1 teaspoon Italian seasoning, crumbled
1 teaspoon garlic-pepper seasoning
1 can (14-1/2 ounces) chunky tomatoes, pasta style
2 tablespoogs red wine vinegar
1 can (15-1/2 ounces) cannellini beans, rinsed and drained
1 tablespoon minced fresh basil
1 tablespoon garlic flavor oil or olive oil
Salt and freshly ground pepper, optional
Combine Italian seasoning and garlic-pepper seasoning; press mixture onto both sides of steaks. Drain tomatoes, reserving all liquid. Add vinegar to^drained tomato liquid; set aside. In a medium bowl, combine drained tomatoes, beans, and fresh basil. Set aside. Heat a large non-stick skillet over medium-high heat until hot; add oil. Add steaks; panbroil 8 to 10 minutes, turning once, until well-browned outside and medium-rare inside (150 degrees F). Remove steaks to a heated dish and cover; keep warm. Add reserved tomato-vinegar liquid to skillet; cook uncovered over high heat, stirring frequently, for 3 to 5 minites. Add any meat juices that accumulate from cooked steaks to skillet, bring to a boil. Cook uncovered until liquid is
96.8%