---------- Recipe via Meal-Master (tm) v8.02
 
      Title: STEAK RANCHEROS
 Categories: Low-cal
      Yield: 2 servings
 
     10 oz Boneless chuck steak 1/2"
           -thick
      2 ts Olive oil
    1/2 c  Sliced onion
      2    Garlic cloves, minced
      1 c  Canned Italian tomatoes,
           -drained, seeded and chopped
           -reserve liquid
      2 ts Minced fresh cilantro
      6 oz New potatoes, scrubbed,
           1\4 inch thick slices
    1/4 c  Seeded and sliced mild green
           -peppers (1" strips)
 
  1. On a rack in a broiling pan, broil steak, turning
  once until well browned but rare, about 3-4 minutes on
  each side. Transfer to a 1 quart flameproof casserole
  and set aside.
  
  2. In a 9" skillet, heat oil over medium high heat;
  add onion and garlic and saute until onion in soft.
  Add tomatoes with reserved liquid and cilantro and
  saute for 5 minutes.
  
  3. Arrange potato slices over steak in casserole dish;
  pour in tomato mixture and top with chili pepper
  strips. Cover and bake at 350F for 20-25 minutes.
  Remove cover and bake until steak is tender and
  potatoes are browned, about 30 minutes longer. (If
  potatoes are not browned, place casserole under
  broiler for the last 5 minutes of cooking.)
  
  Source: Weight Watchers New International Cookbook
  Posted by: Fred Peters Typed for you by: Linda Fields,
  Cyberealm BBS, Watertown, NY 1993 315-786-1120
 
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