Lynn's
Steak Potato Casserole
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)
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.
In a 9-inch skillet, heat oil over medium high heat; add onion and garlic and
sauté until onion in soft. Add tomatoes with reserved liquid and cilantro and
sauté 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.
The more you know the less you need to say.
- Jim Rohn