Painted Desert Tomato-Cilantro Steak |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Found this recipe in my Classic Southwest cookbook. I might try this recipe in my slow cooker vs. baking in the oven. Recipe calls for salsa in addition to diced tomatoes. Ingredients:
1 -1 1/2 lb round steak (well trimmed, tenderized) |
salt and pepper |
flour (for dredging) |
oil for browning meat |
2 onions, chopped |
5 carrots, sliced |
3/4 teaspoon garlic powder |
1 (15 ounce) can diced tomatoes (with liquid) |
3/4 cup salsa |
1/2 cup water |
2 teaspoons beef bouillon granules |
1 tablespoon cilantro |
1 teaspoon salt |
Directions:
1. Preheat oven to 325 degrees.
2. Cut meat into serving-size pieces and sprinkle with salt and pepper. Dredge steak pieces in flour and coat well. Heat oil in large skillet and brown meat on both sides.
3. Remove steak to a 9 x 13 inch baking dish. Add onions and carrots and cover. In same skillet, combine garlic powder, tomatoes, salsa, water, beef bouillon, cilantro and salt.
4. Heat and stir just to boiling point and pour over steak, onions and carrots. Bake, covered, for about 1 hour 10 minutes.
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