1 1/2 to 2 pounds beef round steak, cut 3/8-inch thick
* salt and pepper
1/2 cup flour
4 tablespoons oil
4 green onions, chopped with tops
2 10.5 ounce cans Rotel® Festival Tomatoes with Lime and Cilantro
1 tablespoon cornstarch
Cut steak into 6 portions; trim and discard fat. Season steaks with sa
lt and pepper.
Blend flour with 1 teaspoon each salt and pepper on a shallow plate. T
urn steaks in flour to coat both sides.
Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat
. Cook steaks in two batches, 1 1/2 minutes per side; add remaining 2
tablespoons oil to skillet between batches. Remove steaks to a platter
and cover to keep warm. Pour any remaining oil from skillet, but leav
e browned bits in bottom.
Return skillet to heat. Dissolve cornstarch in tomatoes; pour into ski
llet and stir to loosen browned bits from bottom. Heat sauce until thi
ckened; pour over steaks, top with chopped green onions and serve.