Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Boneless chuck steak 1/2" -reserve liquid
-thick 2 ts Minced fresh cilantro
2 ts Olive oil 6 oz New potatoes, scrubbed,
1/2 c Sliced onion 14 inch thick slices
2 Garlic cloves, minced 1/4 c Seeded and sliced mild green
1 c Canned Italian tomatoes, -peppers (1" strips)
-drained, seeded and chopped

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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