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Round Steak Ranchero


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 - 6 servings


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  RotelĀ® Festival Tomatoes with Lime and Cilantro

1  tablespoon  cornstarch


Cut steak into 6 portions; trim and discard fat. Season steaks with salt and pepper.

Blend flour with 1 teaspoon each salt and pepper on a shallow plate. Turn 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 leave browned bits in bottom.

Return 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.
Nutritional Information
No Nutritional Information Available

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