Steak rancheros
Steak rancheros recipe in the casserole category
Recipe ingredients:
- 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
Recipe method:
- On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3 to 4 minutes on each side.
- Transfer to a 1 quart flameproof casserole and set aside.
- In a 9-inch 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.
- Arrange potato slices over steak in casserole dish.
- Pour in tomato mixture and top with chili pepper strips.
- Cover and bake at 350 degrees F for 20 to 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.
Tags: steak, rancheros, recipe, casserole, recipes, cooking