Tomato-Cilantro Steak

Tomato-cilantro Steak Recipe

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Daily Inspiration S


Found this in an old cookbook. While it calls for this dish to be cooked in the oven, it might work well in the slow cooker; although, I have never tried it this way. : )


☆☆☆☆☆ 0 votes

20 Min
1 Hr 15 Min


  • 1 - 1 1/2 lb
    round steak (well trimmed and tenderized)
  • ·
    salt and pepper
  • ·
    flour for dredging
  • ·
    oil for browning meat
  • 2
    onions, chopped
  • 5
    carrots, sliced
  • 3/4 tsp
    garlic powder
  • 1 can(s)
    15-oz. can diced tomatoes (with liquid)
  • 3/4 c
  • 1/2 c
  • 2 tsp
    beef bouillon granules
  • 1 Tbsp
  • 1 tsp

How to Make Tomato-Cilantro Steak


  1. Preheat oven to 325 degrees.
  2. Cut meat into serving-size pieces and sprinkle with salt and pepper. Dredge steak pieces in flour and coat well. Heat oil in large skillet and brown meat on both sides.
  3. Remove steak to a 9 x 13 inch baking dish. Add onions and carrots and cover. In same skillet, combine garlic powder, tomatoes, salsa, water, beef bouillon, cilantro and salt.
  4. Heat and stir just to boiling point and pour over steak, onions and carrots. Bake, covered, for about 1 hour 10 minutes.

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About Tomato-Cilantro Steak

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: For Kids, Healthy

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