Print This Recipe Written by Chacha on Jul 2nd, 2017 in Beef, Garlic, Main Dish, Meat, Onions, Peppers, Potatoes, Tomatoes | No Comments

Servings: 4


  • 2 pounds ¾ to 1 inch thick Top Round, Chuck or Sirloin Steak
  • 1 (28 oz.) can Roma tomatoes, whole or diced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 2 stalks celery, chopped
  • 1 fresh serrano pepper, finely chopped
  • 3 cloves garlic, chopped
  • 1/3 cup flour
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • Mashed potatoes, for serving

Special equipment

  • 6-quart heavy skillet with a tight-fitting lid
  • Meat mallet


On a cutting board, cut meat into 4 equal size pieces (Note: This makes it easier to work with). Put one of the pieces of meat either into a freezer bag & seal it or between 2 pieces of plastic wrap. Put it on flat on the cutting board and tenderize the meat by whacking it repeatedly with the meat mallet. (Note: What you’re doing is making the meat more tender.) Pound all over until the meat is about ½ inch thick. Do this to all the meat pieces. Season each piece of meat on both sides with salt and pepper. Set aside.

Put flour in a shallow dish and season it with salt and pepper.

Heat oil in the skillet over medium-high heat until just smoking. Working in batches, add meat and cook until browned all over, about 2 minutes per side. Transfer to plate. Leave drippings (fat) in the skillet.

Add the pepper, onion and celery to drippings; season well with salt and pepper. Cook until the vegetables are crisp-tender, about 6 minutes. Add garlic and cook 1 minute. Add the canned tomatoes into the skillet along with the juice. (Note: If you’re using whole tomatoes just grab each tomato and squish it to break it up or rough chop it.) Stir well scraping the bottom of the pan with a wooden spoon to get all the flavorful bits off the bottom; cook for 3 to 5 minutes stirring often.

Add the browned meat and any juices that collected on the plate into the skillet. Make sure that the meat is flat and down in the sauce. Bring to a boil. Cover it. Reduce heat to the lowest possible setting and cook 1 ½ hours or until “fork tender.” The meat should fall apart when you just show it the fork.

Serve with mashed potatoes and use the sauce for gravy.

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