1½ lb (750 g) Boneless Blade Simmering Steak
Salt and pepper
1 tbsp (15 mL) sunflower or canola oil
1 can (10 oz/284 mL) condensed cream of mushroom soup (undiluted)
½ cup (125 mL) salsa
1 tbsp (15 mL) ground cumin
1 sweet red pepper, cut into chunks
Baked or mashed potatoes or hot rice
Fresh cilantro leaves, torn (optional)
1. Pat steak (or steaks) dry with paper towel. Season all over with salt and pepper to your taste. Cut into 4 equal pieces. Heat oil over medium-high heat in a heavy skillet; brown steak, in batches as necessary, turning with tong to brown both sides. Transfer to a plate and set aside.
2. Add soup, salsa, and cumin to skillet; stir to combine and bring to a simmer, scraping up brown bits from bottom of the pan. Return steaks with accumulated juices to pan.
3. Cover and simmer in preheated 325°F oven or on stovetop for 1 hour. Add pepper chunks, spooning sauce over to cover. Cover and simmer for 30 minutes or until beef and peppers are fork-tender.
4. Serve with potatoes or rice and spoon some of the sauce over top. Garnish with cilantro, if desired.
Tips: Cross Rib Simmering Steak would be a good alternate for the Blade Steak.
For a fiery kick, add 1 tsp (5 mL) hot pepper flakes or half a finely chopped jalapeño to the pan with the salsa.