Steak Rancheros

---------- Recipe via Meal-Master (tm) v8.02

Title: STEAK RANCHEROS
Categories: Low-cal
Yield: 2 servings

10 oz Boneless chuck steak 1/2"
-thick
2 ts Olive oil
1/2 c Sliced onion
2 Garlic cloves, minced
1 c Canned Italian tomatoes,
-drained, seeded and chopped
-reserve liquid
2 ts Minced fresh cilantro
6 oz New potatoes, scrubbed,
14 inch thick slices
1/4 c 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

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