Steak rancheros
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
10 | ounces | Boneless chuck steak 1/2\" thick |
2 | teaspoons | Olive oil |
½ | cup | Sliced onion |
2 | Garlic cloves, minced | |
1 | cup | Canned Italian tomatoes, drained, seeded and chopped reserve liquid |
2 | teaspoons | Minced fresh cilantro |
6 | ounces | New potatoes, scrubbed, |
1\\4 inch thick slices | ||
¼ | cup | Seeded and sliced mild green 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
Related recipes
- Bisteces rancheros
- Camarones rancheros
- Chicken ranchero
- Huevos rancheros #1
- Huevos rancheros #3
- Huevos rancheros #4
- Huevos rancheros sauce
- Mexican huevos rancheros
- Ranchero bean casserole
- Ranchero beef salad
- Ranchero bread
- Ranchero casserole
- Ranchero chili and rice
- Ranchero sauce
- Ranchero sauce`
- Round steak ranchero
- Salsa ranchero
- Smoked tomato ranchero
- Steak ranchero
- Turkey ranchero