Title: Steak Rancheros
Categories: Lowcal
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
2	ts	Minced fresh cilantro
6	oz	New potatoes, scrubbed,
		1\4 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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