1 1/2 to 2poundsbeef round steak, cut 3/8-inch thick,
*salt and pepper,
4green onions, chopped with tops,
210.5 ounce cansRotel® Festival Tomatoes with Lime and Cilantro,
1Cut steak into 6 portions; trim and discard fat. Season steaks with salt and pepper.
2Blend flour with 1 teaspoon each salt and pepper on a shallow plate. Turn steaks in flour to coat both sides.
3Heat 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 leave browned bits in bottom.
4Return skillet to heat. Dissolve cornstarch in tomatoes; pour into skillet and stir to loosen browned bits from bottom. Heat sauce until thickened; pour over steaks, top with chopped green onions and serve.
No Nutritional Information Available