My family loves this spicy tomato dish. I came up with the recipe about 25 years ago, after eating a similar dish on vacation in New Mexico. I came home and tried to duplicate it from memory, with delicious results!
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound beef round steak, trimmed and cut into 1/4-inch strips
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 3 medium tomatoes, peeled, seeded and cut into wedges
- 2 medium potatoes, peeled and thinly sliced
- 2 cans (4 ounces each) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon dried basil
- In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes.
- Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.
- Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally. Yield: 6 servings.
Originally published as Spicy Tomato Steak in Taste of Home August/September 1993, p27
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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