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 Rotel® 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.
No Nutritional Information Available
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