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STEAK RANCHEROS

Category:    Meats, Low-cal, Main dishes
Yield:2 servings
 
     10 oz Boneless chuck steak 1/2"                -reserve liquid
           -thick                              2 ts Minced fresh cilantro
      2 ts Olive oil                           6 oz New potatoes, scrubbed,
    1/2 c  Sliced onion                             14 inch thick slices
      2    Garlic cloves, minced             1/4 c  Seeded and sliced mild green
      1 c  Canned Italian tomatoes,                 -peppers (1" strips)
           -drained, seeded and chopped   
 
  1. On a rack in a broiling pan, broil steak, turning once until well
  browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart
  flameproof casserole and set aside.
  
  2. In a 9" skillet, heat oil over medium high heat; add onion and garlic
  and saute until onion in soft. Add tomatoes with reserved liquid and
  cilantro and saute for 5 minutes.
  
  3. Arrange potato slices over steak in casserole dish; pour in tomato
  mixture and top with chili pepper strips. Cover and bake at 350F for 20-25
  minutes. Remove cover and bake until steak is tender and potatoes are
  browned, about 30 minutes longer. (If potatoes are not browned, place
  casserole under broiler for the last 5 minutes of cooking.)

 

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