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Spicy Tomato Steak

 Spicy Tomato Steak
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!
6 ServingsPrep: 15 min. + marinating Cook: 45 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.

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Spicy Tomato Steak (continued)

Nutritional Facts:Diabetic Exchanges: One serving equals 2 lean meat, 1 starch, 1/2 fat; also, 195 calories, 757 mg sodium, 24 mg cholesterol, 16 gm carbohydrate, 16 gm protein, 8 gm fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.