Genuine Texas Angus Beef Genuine Texas Angus Beef

Spanish Top Round Steak

2 lbs Genuine Texas Angus Beef™ Top Round Steak (cut ¾ inch thick)


Salt and pepper to taste ⅓ cup flour
¼ cup oil
1 tsp cumin
1 can (28 oz) diced tomatoes (liquid drained and reserved)
2 T lemon juice
1 clove garlic, crushed
½ cup beef broth or stock
1 green bell pepper, chopped into ½ inch pieces 1 yellow onion, chopped into ½ inch pieces
4 oz diced green chiles
⅓ cup fresh parsley, chopped


Cut steak into ¼ inch-thick strips. Season with salt and pepper. Dredge the cut beef strips in the flour and shake off excess flour from beef. Heat oil in a medium-size saucepan or braising pan and brown beef on all sides. Pour off excess drippings and sprinkle meat with the cumin. Add the liquid from the tomatoes and all remaining ingredients except the diced tomatoes. Stir to blend. Cover the mixture and simmer on low for 45 minutes. Stir tomatoes into the mixture and simmer another 15 minutes until beef is tender and reaches an internal temperature of 145° F on a meat thermometer. Serve over rice.