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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Steak With Creole Sauce

Date Added: December 08, 2009


2 Teaspoons Olive Oil use a good one
1/4 Cup Onion chopped
1/4 Cup Green Bell Pepper chopped
1/2 Pound Canned Tomato (Italian or plum), mashed or pureed
1/2 Teaspoon Chili Powder (optional)
1/4 Teaspoon Celery Seed (optional, leave it out if you don't like it)
1/2 Teaspoon Garlic Powder up to 3
1 Pound Steak
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1. Prep: 15 min, Cook: 15 minutes In a large skillet over medium heat, heat the oil.

2. Add the onions and green pepper and saute until onions are translucent, about 5 minutes.

3. Add the tomatoes and the seasonings; cover and let simmer over low heat 20-25 minutes.

4. This allows the flavors to blend. Trim all visible fat off the steak.

5. In a nonstick pan or a pan that has been sprayed with nonstick cooking spray, lightly brown the steak on each side.

6. Transfer the steak to a 13x9 inch baking dish; pour the sauce over the steak and cover.

7. Bake at 350 F for 1-1/4 hours or until steak is tender.

8. Remove from oven; slice steak and arrange on a serving platter.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Garlic, Hot Pepper, Celery, Beef, Onion, Olive Oil allergies.
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