Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lb top round steak
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • oil spray
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 cup chicken or beef broth, divided
  • 1 red or green bell pepper – or a mix of both
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, chopped (after removing seeds)
  • 1 cup diced tomatoes
  • 2 tsp chili powder (or more to taste)

Instruction

  • combine the garlic powder, cumin and salt in a bowl. Pat dry the steak, then place on a plate. Rub half of spice rub mixture on one side of the steak, then turn the steak over and rub the other half into the meat. Let the steak sit with the rub for about 20 minutes at room temperature.
  • coat a skillet with the oil spray. Heat on medium high. Add the steak when hot, sear for 90 seconds on one side, then turn the steak and sear for another 90 seconds. Remove the steak to a platter, and cover with aluminum foil. Set aside as you start cooking the vegetables.
  • Add 1 tablespoon olive oil into the same skillet you used to sear the steak. Heat on medium, and add the onions along with about half of the broth. Stir the onions, and scrape up any of the spices and bits of meat that stuck to the skillet during the steak searing. Stir to incorporate into the liquid.
  • to the skillet, and cook for about 3 more minutes until they begin to soften a bit. Add the garlic and jalapeno, stirring to combine.
  • along with the chili powder. Simmer for about 5 minutes to let the flavors meld.
  • back into the skillet and cover the skillet. Simmer on medium low for 10 minutes, then check the steak for doneness. This is best served medium rare, which is about 130 degrees. A thick steak such as the one we had (about 1 1/2 inches thick) will likely need about 5 more minutes of simmering time to be cooked to the desired doneness.
  • when just cooked to your liking. Thinly slice the steak, then scoop the sauce over the steak to serve it.