Serves: 5
Total Calories: 25
Mix flour with one teaspoon of the ground chile and the black pepper. Dredge steak in the flour mixture. Heat the oil in a heavy skillet or Dutch oven (cast-iron works best) and sauté the chopped onion and garlic until onions are soft. Add steak to the pan and sear on both sides. Add tomatoes, vinegar, the remaining ground chile and enough water to cover the meat. Cover the pan, reduce heat and cook over low heat for 1 1/2 hours or until the meat is tender.
This Tyrone Steak recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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