Steak Rancheros #2 Recipe

Steak Rancheros #2 Recipe

Yield: 2 servings
Yield: 2 servings
Recipe by luhu.jp

Ingredients:
10 oz: boneless chuck steak 1/2,
1: thick,
2 teaspoon: olive oil,
1/2 cup: sliced onion,
2: garlic cloves, minced,
1 cup: canned italian tomatoes,,
1: drained, seeded and chopped,
1: reserve liquid,
2 teaspoon: minced fresh cilantro,
6 oz: new potatoes, scrubbed,,
1: 1 4 inch thick slices,
1/4 cup: seeded and sliced mild green,
1: peppers (1 strips),

Directions:

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.)

Source: Weight Watchers New International Cookbook Posted by: Fred
Peters Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY
1993 315-786-1120



Yield: 2 servings


Source from luhu.jp