Steak Rancheros

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  • 1 (10 ounce) boneless chuck steak, 1/2-inch thick
  • 2 teaspoons olive oil
  • 1/2 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
  • 1/4 cup seeded and sliced mild green peppers (1-inch 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.
  2. Transfer steak to a 1-quart flameproof casserole and set aside.
  3. In a 9-inch skillet, heat oil over medium high heat; add onion and garlic and sauté until onion is soft.
  4. Add tomatoes with reserved liquid and cilantro and sauté for 5 minutes.
  5. Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips.
  6. Cover and bake at 350 degrees F for 20 to 25 minutes.
  7. 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.)

Yield: 2 servings

Posted by FootsieBear at Recipe Goldmine 7/27/2001 6:37 am.