Steak Rancheros
Ingredients
- 1 0.3 lb boneless chuck steak, about ½-inch thick
- 2 tsp olive oil
- 0.5 cup onion, sliced
- 2 clove garlic, minced
- 14 0.5 oz canned Italian tomatoes, drained and chopped (reserve liquid)
- 2 tsp fresh cilantro, minced
- 6 oz new potatoes, scrubbed and thinly sliced
- 0.5 cup mild green chile peppers, seeded and sliced into 1-inch strips
Instructions
- 1
On a rack in a broiling pan, broil the steak, turning once, until well browned but still rare — about 3–4 minutes per side. Transfer to a 1-quart flameproof casserole.
- 2
In a skillet, heat the oil over medium-high heat. Add the onion and garlic and sauté until the onion is soft.
- 3
Add the tomatoes with reserved liquid and cilantro. Sauté for 5 minutes.
- 4
Preheat oven to 350°F.
- 5
Arrange the potato slices over the steak in the casserole. Pour the tomato mixture over the potatoes. Top with the green chile pepper strips.
- 6
Cover and bake at 350°F for 20–25 minutes.
- 7
Remove the cover and continue baking until the steak is tender and the potatoes are browned, about 30 more minutes. If the potatoes are not browned, place under the broiler for the final 5 minutes.