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Continental Beef Steak Recipe
|Beef top round steak||4 Pound (About 2 Inches Thick)|
|Instant meat tenderizer||1 Teaspoon|
|Seasoned pepper||To Taste|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Green peppers||3 Large, thinly sliced|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Canned stuffed olives||10 Ounce, drained and halved (1 Jar, Colossal Variety)|
|Bottled capers||2 Tablespoon|
|Canned sliced baby tomatoes||29 Ounce, drained (2 Cans Of 14 1/2 Ounce Each)|
Serving size: Complete recipe
Calories 5353 Calories from Fat 2542
% Daily Value*
Total Fat 288 g443.5%
Saturated Fat 33.8 g169.1%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 8180.1 mg340.8%
Total Carbohydrates 116 g38.8%
Dietary Fiber 28.9 g115.6%
Sugars 16.5 g
Protein 567 g1133.2%
Vitamin A 202.6% Vitamin C 863.7%
Calcium 46.8% Iron 79.2%
*Based on a 2000 Calorie diet
Lightly score steak in diamond pattern, on both sides.
Apply tenderizer as label directs; then sprinkle both sides with seasoned pepper and oregano.
Combine oil and garlic; pour over meat in shallow roasting pan.
Roast 20 minutes; turn; roast 20 minutes or until of desired doneness.
Meanwhile, in large skillet, in hot butter, saute peppers and celery 10 minutes or until golden; add olives, capers and tomatoes; simmer 15 minutes.
Slice steak diagonally, across grain, into thin slices; arrange on heated platter with the sauce.