Spicy Peppered Swiss Steak & Rice

Preheat the oven to about 350 degrees.

Cut steak into serving pieces a little smaller than the palm of your hand. With a meat mallet, pound the steak good on both sides.

Mix the flour, sage, white pepper, red pepper, garlic powder, and sea salt together until blended well. (Save the extra for later if desired to sprinkle on the final dish)

In a nice iron skillet (if you have one - if you don't have one you can use a regular non-stick pan)spray with Pam or some other type of non-stick cooking spray and then add olive oil. Heat on medium heat for about one minute while coating both sides of the steak in the flour mixture.

Carefully add the steak to the hot olive oil one piece at a time with tongs. Allow to cook until light golden brown (about 2 minutes) Flip the meat and brown on the other side. (Spray the pan again if needed with the non-stick cooking spray.

In a casserole dish or baking pan spoon just enough tomato sauce to cover the bottom. Add the steak to the pan. Sprinkle with extra red pepper if you really like spicy and then top with enough tomato sauce to completely cover the meat.

Cover the pan with aluminum foil tightly. Make one small slit in the center of foil with a sharp knife.

Bake in the oven (braise) for about 30 minutes. This is a good time to fix the rice according to the directions.

I sometimes eat my steak and rice with buttered mixed vegetables. In the photo I have green beans. I was out of the mixed veggies...

Chef's Note & Story

If you really are brave and love spicy hot food substitute the tomato sauce for Rotel Tomatoes and green chilis.