Steak Rancheros

• 10 ounces beef chuck steak boneless, 1/2 inch thick
• 2 teaspoons olive oil
• 1/2 cup onions sliced
• 2 cloves garlic minced
• 1 cup tomatoes, canned with juice drained, seeded, chopped
• 2 teaspoons cilantro minced fresh
• 6 ounces new potatoes scrubbed, 14 inch thick slices
• 1/4 cup green bell peppers seeded, 1 inch strips

1. On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3 to 4 minutes on each side.
2. Transfer to a 1 quart flameproof casserole and set aside.
3. In a 9 inch skillet, heat oil over medium high heat; add onion and garlic and saute until onion is soft.
4. Add tomatoes with reserved liquid and cilantro and saute for 5 minutes.
5. Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips.
6. Cover and bake at 350F (180C) for 20 to 25 minutes.
7. Remove cover and bake until steak is tender and potatoes are browned, about 30 minutes longer.
8. (If potatoes are not browned, place casserole under broiler for the last 5 minutes of cooking.)

olive oil, onions, garlic, tomatoes, cilantro, potatoes, green bell peppers

Taken from recipeland.com/recipe/v/steak-rancheros-36654 (may not work)