Spanish Steak

Recipe provided by Mrs. George A. Colmer of the Morris County Chapter.


Thick Sirloin or favorite cut of steak
1 lg. can Tomato Sauce
can Water
3 slices of Lemon
½ Onion
2 small Green Peppers
1 tsp. Worcester Sauce
dash of Garlic Salt


Prepare Sauce:

In a sauce pan put tomato sauce, water, lemon (squeeze juice first, then drop rinds in).

Dice onion fine, cut peppers into strips and add all together. Add worcester sauce and salt, pepper, sugar to taste.

Simmer entire mixture gently until peppers are soft and flavors are blended. Remove lemon and discard.

Sauce should be subtle - add more worcester, salt or sugar if needed. If sauce is too thin slowly blend in teaspoons of flour to thicken.

The Steak

Use a thick Sirloin, porterhouse or whichever cut of steak you are accustomed to using. Trim fat and place in oven or roasting pan. Preheat oven to 400 degrees. Reheat sauce and pour over steak. Bake in oven, timing slightly longer than for usual broiled steak, depending on thickness of meat. 15 minutes on each side for rare. Baste with pan gravy from time to time.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960