Steak Rancheros
Yield
4 servingsPrep
30Cook
Ready
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
beef chuck steak
boneless, 1/2 inch thick |
|
| 2 | teaspoons |
olive oil
|
|
| ½ | cup |
onions
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
tomatoes, canned with juice
drained, seeded, chopped |
|
| 2 | teaspoons |
cilantro
minced fresh |
|
| 6 | ounces |
new potatoes
scrubbed, 14 inch thick slices |
|
| ¼ | cup |
green bell peppers
seeded, 1 inch strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
beef chuck steak
boneless, 1/2 inch thick |
|
| 1E+1 | ml |
olive oil
|
|
| 118 | ml |
onions
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
tomatoes, canned with juice
drained, seeded, chopped |
|
| 1E+1 | ml |
cilantro
minced fresh |
|
| 173.4 | ml/g |
new potatoes
scrubbed, 14 inch thick slices |
|
| 59 | ml |
green bell peppers
seeded, 1 inch strips |
|
Directions
On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3 to 4 minutes on each side.
Transfer to a 1 quart flameproof casserole and set aside.
In a 9 inch skillet, heat oil over medium high heat; add onion and garlic and sauté until onion is soft.
Add tomatoes with reserved liquid and cilantro and sauté for 5 minutes.
Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips.
Cover and bake at 350℉ (180℃) for 20 to 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.)
