Creole Seasoned Baked Steak
This was a very easy recipe to put together, the baking takes a while but is worth it. The steak was tender and the spices were fragrant and they blended nicely to create a slightly spicy dish without being too overpowering to the tomatoes, peppers and onions.
Baking this dish allows you to use a much leaner steak, because the baking time will help the meat be more tender and the overall meal healthier and low in fat. We have found that flatiron steak is lean and cooks up very tender in most dishes.
We served this meal with baked acorn squash, sprinkled with a bit of cinnamon. You could add a touch of butter - but just a touch - this squash has a creamy, sweet taste that doesn't need a lot of extras. The squash was a perfect compliment to the spicy meat.
1 tablespoon of olive oil
1/3 cup bell pepper, chopped
1 small onion chopped
2 cups diced tomatoes
1/2 teaspoon Garlic Powder
1/2 teaspoon Chili Powder Mild
1/4 teaspoon whole Celery Seed
1 pound lean flat iron or round steak
1. Preheat oven to 350°.
2. Add oil to a large skillet and sauté peppers and onions for 5 minutes.
3. Add tomatoes through Celery Seed and simmer over low heat for 20 minutes.
4. Lightly oil another skillet and brown steak on each side, transfer to a 13x9 inch baking dish.
5. Pour the tomato mixture over the steak and cover.
6. Bake for 1 hour or until steak is tender.
7. Slice the steak on the bias and serve with sauce.
Prep time: 30 minutes Cooking time: 1 hour