10 oz Boneless chuck steak 1/2"

           -thick
      2 ts Olive oil

    1/2 c  Sliced onion

      2    Garlic cloves, minced

      1 c  Canned Italian tomatoes,

           -drained, seeded and chopped
           -reserve liquid
      2 ts Minced fresh cilantro

      6 oz New potatoes, scrubbed,

           14 inch thick slices

    1/4 c  Seeded and sliced mild green

           -peppers (1" strips)
  1. On a rack in a broiling pan, broil steak, turning once until well

  browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart
  flameproof casserole and set aside.
  2. In a 9" skillet, heat oil over medium high heat; add onion and garlic

  and saute until onion in soft. Add tomatoes with reserved liquid and
  cilantro and saute for 5 minutes.
  3. Arrange potato slices over steak in casserole dish; pour in tomato

  mixture and top with chili pepper strips. Cover and bake at 350F for 20-25
  minutes. Remove cover and bake until steak is tender and potatoes are
  browned, about 30 minutes longer. (If potatoes are not browned, place
  casserole under broiler for the last 5 minutes of cooking.)
  Source: Weight Watchers New International Cookbook Posted by: Fred Peters
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
  315-786-1120