Continental Beef Steak Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
HealthyHigh Protein
Ingredients
| 4 pounds beef top round steak, about 2 inches thick | ||
| Instant meat tenderizer | ||
| Pepper | 1 To taste, seasoned | |
| Oregano | 1/2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Green peppers | 3 Large, thinly sliced | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| 1 10-ounce jar colossal stuffed olives, drained, halved | ||
| 2 tablespoons bottled capers | ||
| 2 14 1/2-ounce cans sliced baby tomatoes, drained | ||
Directions
About 1 hour before serving: Preheat oven to 400°F.
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.
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.
Chef
