|Boneless chuck steak||1 (Steakhouse)|
|Seasoning||To Taste, grind|
|Olive oil||4 Tablespoon, divided|
|Red wine||2 Tablespoon|
|White onion||1 Large, sliced|
|Green bell pepper||1 , sliced|
|Taco sauce||1 Tablespoon (Your Favorite)|
|Sour cream||1 Tablespoon (Your Favorite)|
|Shredded cheese||1 Tablespoon|
1. Heat a large skillet over medium high heat for two minutes. Season the boneless chuck steak with the Private Selection grinder. Add one tablespoon of the oil to the hot pan and swirl to coat. Add the steak and bronze for two minutes. Turn and bronze the second side for two more minutes. Lower the heat to medium and continue to cook (turning often) until desired doneness. Add the wine and turn to coat well. Remove the steak to a cutting board and set aside to rest.
2. Heat the same skillet over medium high heat for one minute. Add the remaining olive oil, onions and peppers. Sauté for three minutes (or until soft). Remove the vegetables to a clean bowl.
3. Slice the boneless chuck steak into thin strips. Serve with the vegetables, tortillas, sour cream, taco sauce and cheese.
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Calories 466 Calories from Fat 251
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 23.9 mg8%
Sodium 652.8 mg27.2%
Total Carbohydrates 41 g13.6%
Dietary Fiber 3.6 g14.5%
Sugars 5.9 g
Protein 12 g23.7%
Vitamin A 4.1% Vitamin C 60.5%
Calcium 6.8% Iron 12.6%
*Based on a 2000 Calorie diet