TYRONE STEAK

"Although the area surrounding Silver City and Tyrone was known for its mining, ranching was also important to the region. On the ranch, steak was often just cooked in a little lard in a cast iron skillet. Here is a different, easy and very tasty way to prepare a cut of meat that might not be tender enough just grilled or broiled."

4 tablespoons all-purpose flour
2 teaspoons ground red chile, divided use
1 teaspoon ground black pepper
1 boneless round steak (2 to 2 1/2 pounds), about 1-inch thick
3 tablespoons cooking oil
1 large onion, chopped
1 clove garlic, finely chopped
1 cup crushed tomatoes
1 tablespoon vinegar
water (to cover)

Mix flour with one teaspoon of the ground chile and the black pepper. Dredge the steak in the flour mixture.

Heat the oil in a heavy skillet or Dutch oven (cast iron works best) and saute the chopped onion and garlic until onions are soft.

Add steak to the pan and sear both sides.

Add tomatoes, vinegar, the remaining ground chile and enough water to cover the meat. Cover the pan, reduce the heat and cook over low heat for 1 1/2 hours or until the meat is tender.

Servings: 4
From: Billy the Kid Cook Book by Lynn Nusom
Source: Best of the Best from New Mexico by Gwen McKee, Barbara Moseley, and Tupper England