Spicy Tomato Steak Recipe

5 2 2
Spicy Tomato Steak Recipe
Spicy Tomato Steak Recipe photo by Taste of Home
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Spicy Tomato Steak Recipe

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5 2 2
Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Spicy Tomato Steak in Taste of Home August/September 1993, p27

Nutritional Facts

3 ounce-weight: 195 calories, 8g fat (0 saturated fat), 24mg cholesterol, 757mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

  • 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
  1. In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes.
  2. 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.
  3. 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

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MY REVIEW
Schauers5 User ID: 3357514 6694
Reviewed Sep. 5, 2011 Edited Jul. 24, 2015

"Fantastic flavor and the whole family loves it. Been making this recipe for years. I add 2/3 cup of water to the recipe and make it in the pressure cooker for even quicker meals and it has more "sauce"."

MY REVIEW
Trilby Yost User ID: 5195621 7295
Reviewed Jul. 24, 2010

"Very tasty and a little bit different from most stovetop beef steak recipes. My DH likes this served with lots of flour tortillas."

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