Yield: 2 servings
Measure | Ingredient |
---|---|
10 ounces | Boneless chuck steak 1/2\" thick |
2 teaspoons | Olive oil |
½ cup | Sliced onion |
2 \N | Garlic cloves, minced |
1 cup | Canned Italian tomatoes, drained, seeded and chopped reserve liquid |
2 teaspoons | Minced fresh cilantro |
6 ounces | New potatoes, scrubbed, |
\N \N | 1\\4 inch thick slices |
¼ cup | 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.)
Source: Weight Watchers New International Cookbook Posted by: Fred Peters Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120