Steak San Marino the Editors of Publications International, Ltd.
Makes 4 servings
|1/4||cup all-purpose flour|
|1/2||teaspoon black pepper|
|1-1/4||pounds boneless beef top sirloin steak, cut into 4 pieces|
|4||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1||can (8 ounces) tomato sauce|
|1||stalk celery, chopped|
|1||teaspoon dried Italian seasoning|
|1/2||teaspoon Worcestershire sauce|
|Hot cooked rice|
- Preheat oven to 450°F.
- Combine flour, salt and pepper in small bowl. Coat beef in flour mixture. Place each piece of beef on foil. Combine tomato sauce, carrot, onion, celery, Italian seasoning and Worcestershire sauce in small bowl; pour a quarter of tomato sauce mixture over each piece of beef.
- Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Bake 25 to 28 minutes or until beef is tender. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Serve steaks and sauce over rice.
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