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Texas Steak

By Rose Murray

Tested till perfect

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Texas Steak

This recipe makes 4 servings

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Nutritional Info
Per serving, about: -
cal 280
pro 34 g
total fat 11 g
carb 10 g

This delicious little version of a pot roast is just right for four. There's lots of extra sauce for creamy mashed potatoes on the side. Toss up a salad and round up the clan for a comforting supper.

Ingredients

  • 1 tbsp olive oil
  • 1-1/4 lb outside round steaks, trimmed
  • Salt
  • Pepper
  • 1 cup beef stock
  • 1 cup bottled salsa
  • 2 tbsp lime juice
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/4 tsp hot pepper flakes

Preparation

In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown steak all over. Sprinkle with salt and pepper. Remove from skillet.

Stir stock into pan and bring to boil, stirring to scrape up any brown bits from bottom of pan. Stir in salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to boil.

Return meat to pan. Cover tightly; bake in 325°F (160°C) oven, turning meat every 30 minutes, for 2 to 2-1/2 hours or until very tender. (Pot roast can be prepared ahead, cooled, covered and refrigerated for up to 12 hours. Or, freeze for up to 2 months; thaw in refrigerator, then bring to room temperature. Reheat in 350°F/180°C oven for about 30 minutes or until heated through.)

To serve, slice steak thinly and spoon sauce over top.

 

Additional information :

Tip: If outside round steak is unavailable, buy an outside round roast and slice into 1-inch (2.5 cm) thick steaks.

 

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