---------- 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,
            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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