Recipe - Steak Rancheros

10 ounce Boneless chuck steak 1/2"
thick
2 teaspoon Olive oil
One half cup Sliced onion
2 Garlic cloves, minced
1 cup Canned Italian tomatoes,
drained, seeded and chopped
reserve liquid
2 teaspoon Minced fresh cilantro
6 ounce New potatoes, scrubbed,
1\4 inch thick slices
One fourth cup Seeded and cut or sliced up mild green
peppers (1" strips)

1. On a rack in a broiling pan, broil steak, turning once until well
browned but rare, about 34 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
2025 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 3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip