Steak rancheros
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Steak rancheros
  Steak  
Last updated 6/12/2012 1:24:47 AM. Recipe ID 58479. Report a problem with this recipe.
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      Title: Steak rancheros
 Categories: Low-cal
      Yield: 2 Servings
 
     10 oz Boneless chuck steak 1/2"
           -thick
      2 ts Olive oil
    1/2 c  Sliced onion
      2    Garlic cloves, minced
      1 c  Canned Italian tomatoes,
           -drained, seeded and chopped
           -reserve liquid
      2 ts Minced fresh cilantro
      6 oz New potatoes, scrubbed,
           1\4 inch thick slices
    1/4 c  Seeded and sliced mild green
           -peppers (1" strips)
 
  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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Recipe ID 58479 (Apr 03, 2005)

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