2 garlic cloves, minced
4 tbsp olive oil, divided
1 can (28-oz) diced tomatoes, undrained
1 can (4-oz) chopped green chilies
1 1/2 tsp salt, divided
3 tbsp white whole-wheat flour
Dash of freshly ground black pepper
2 lbs (approx1/2" thick) boneless round steak
In a 2-quart saucepan, saute the onion and garlic in half of the olive oil; add the tomatoes, chilies, and 1/2 tsp salt. Simmer the mixture, uncovered, for 20-25 minutes until slightly thickened.
While the above mixture simmers, combine the flour, pepper, and remaining teaspoon salt in a shallow dish or pie plate. Cut the steak into six serving-size pieces and dredge in the flour mixture.
Preheat oven to 325 degrees.
Heat the remaining two tablespoons of olive oil in a large skillet and brown the steak on both sides. Transfer the steak to an ungreased 9 x 13-inch baking dish or pan. Pour half the tomato mixture over the steak; set remaining mixture aside.
Bake at 325 degrees for 2 hours or until steak is tender.
Reheat the remaining tomato mixture to serve as a sauce with the steak.
Yield: 6 servings
Note: File Photo of this recipe.
Source: 2001 Best of Country Cooking