Salsa Steak

Ingredients:

• 1-1 1/2 lbs. boneless round steak cut 1/2-inch thick
• kosher salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
•  1 1/2 cups sliced fresh mushrooms
• 1 medium green bell pepper, cut into bite-sized strips
• 1 medium onion, sliced
• 1 (8 oz.) can tomato sauce
• 1 (2 1/4 oz.) can sliced pitted riped olives, drained
• 2-3 tsp. chili powder or Italian seasoning

Makes 4-6 Servings

1. Preheat the oven to 350 F. Trim fat from meat. Season both sides of meat with salt and pepper. Cut meat into 4-6 serving-size pieces. In a large skillet, brown the meat in hot oil, turning once. Transfer meat to a 2-quart square baking dish.
2. In the same skillet cook the mushrooms, bell pepper, onion over medium heat for 5-8 minutes or until tender (add more oil if necessary). Stir in tomato sauce, olives (if desired), and seasoning. Cook and stir until bubbly.
3. Pour mushroom mixture over meat in baking dish. Cover and bake about 45 minutes or until meat is tender.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This colorful dinner is flavorful and delicious. This salsa-smothered steak calls for colorful vegetables to be served alongside the steak. This salsa also goes great with pork, chicken, turkey, and even certain kinds of fish. This salsa even tastes great with eggs too. I highly recommend using Italian seasoning in this recipe for a more authentic Italian flare. I highly recommend using minced garlic in this recipe because garlic always makes everything taste better. Sparkling Semisweet is the recommended wine to pair with this dish.