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Sonoran Beef Steak
This 2001 National Beef Cookoff recipe comes from Marjorie Farr of Maryland.

Prep: 10 minutes
Cook: 10 minutes
Servings: Serves 4

4 beef cubed steaks (about 1 lb.)

1 cup plain dry bread crumbs

2 tsp. taco seasoning mix

-- salt and pepper

2-4 Tbsp. garlic-flavored or plain olive oil

-- chopped fresh cilantro

Sauce:

3/4 cup prepared ranch dressing

2 Tbsp. chopped fresh cilantro

1-2 tsp. taco seasoning mix

	Combine sauce ingredients in small saucepan; set aside.
	Combine bread crumbs, 2 tsp. taco seasoning, salt and pepper on waxed paper. Brush both sides of beef steaks with some of the oil. Dip into crumb mixture to coat both sides; press coating into steaks.
	Heat remaining oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place steaks in skillet; cook 6-8 minutes or until cooked through, turning occasionally.
	Meanwhile, heat sauce over low heat just until warmed. Serve steaks immediately with sauce. Garnish with cilantro.

Recipes and Cooking Data Courtesy of the Texas Beef Council