Steak Picante

Got a thick-cut round steak and a couple hours? You’re about to turn that tough, affordable cut into something melt-in-your-mouth tender.

The steak goes into a baking dish under a chunky sauce of sauteed mushrooms, onions, and green pepper jazzed up with chili powder and sliced olives. Cover it, slide it in the oven, and let the low heat do all the heavy lifting.

When it comes out, the meat practically falls apart and the sauce has gone thick and rich with all those braised-down vegetables.

Kitchen Tips

• Round steak is a lean, budget-friendly cut that really benefits from the long, covered braise
• Keep the baking dish tightly covered so the steam tenderizes the meat
• Serve over rice, egg noodles, or with warm tortillas to soak up the sauce
• Add a diced jalapeno if you want to crank the heat up a notch