Continental Beef Steak
|Beef top round steak||4 Pound (About 2 Inches Thick)|
|Instant meat tenderizer||1 Teaspoon|
|Seasoned pepper||To Taste|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Green peppers||3 Large, thinly sliced|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Canned stuffed olives||10 Ounce, drained and halved (1 Jar, Colossal Variety)|
|Bottled capers||2 Tablespoon|
|Canned sliced baby tomatoes||29 Ounce, drained (2 Cans Of 14 1/2 Ounce Each)|
About 1 hour before serving: Preheat oven to 400°F.
Lightly score steak in diamond pattern, on both sides.
Apply tenderizer as label directs; then sprinkle both sides with seasoned pepper and oregano.
Combine oil and garlic; pour over meat in shallow roasting pan.
Roast 20 minutes; turn; roast 20 minutes or until of desired doneness.
Meanwhile, in large skillet, in hot butter, saute peppers and celery 10 minutes or until golden; add olives, capers and tomatoes; simmer 15 minutes.
Slice steak diagonally, across grain, into thin slices; arrange on heated platter with the sauce.