Top Round with Green Chile Potatoes

Southwest Entrée
40 min.
4 Servings
Print this page
Give your meal a Southwest kick with this recipe for top round cut steak and green chile potatoes. Featuring fully-loaded cheesy potatoes, juicy sauteed steak and bread crumb stuffed vine ripe tomatoes, this delicious dish takes less than 30 minutes to create and is sure to delight the whole family.

Ingredients:

  • 1 bunch green onions
  • 4 organic vine ripe tomatoes
  • 1 cup Market District Italian seasoned bread crumbs
  • 2 Tbsp. + 2 tsp. Market District extra virgin olive oil
  • 1 lime
  • 1½ lbs. Market District honey gold potatoes
  • 1 Tbsp. kosher salt, divided
  • ½ tsp. ground black pepper, divided
  • ½ lb. Market District London broil top round
  • 1 (4 oz.) can hatch peeled green chiles - diced - mild - flame roasted
  • 4 oz. Giant Eagle shredded sharp Cheddar cheese

Directions:

  Prep Time: 10 min. • Cook Time: 30 min.

Preheat the oven to 475°F. Thinly slice green onions. Core and cut tomatoes in half. Combine the bread crumbs with 2 tablespoons of olive oil. Cut the lime into wedges.

In a large pot, combine the potatoes, 1 quart of water, and ½ tablespoon salt. Cover and bring to a boil. Then, reduce the heat to a simmer and cook, covered, until the potatoes are tender when pierced with a fork, about 10 minutes.

Place the tomato halves cut side up on a non-stick or foil lined sheet pan. Season with ½ teaspoon of salt and ¼ teaspoon pepper and top with the bread crumbs. Bake until golden brown, about 10 minutes.

Meanwhile, pat the steak dry with paper towels. Trim excess fat, if you like. Sprinkle the steak with 1 teaspoon salt and ¼ teaspoon ground black pepper. Heat 2 teaspoons of oil in a medium frying pan over medium-high heat. Cook the steak, turning once, until it has browned on each side and has reached your desired doneness* (about 5 minutes per side for medium-rare). Remove from the heat and let the steak rest 5 minutes before slicing.

Pour the green chiles into a fine-mesh strainer; discard the liquid. Drain the potatoes and return to the same pot. Smash the potatoes with a fork and stir in the chiles, green onions, and cheese.

Slice the steak and plate alongside the potatoes, baked tomatoes, and lime wedges. Enjoy!

*For food safety, cook beef to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 550, Fat 24g, Sat Fat 8g, Trans Fat 0g, Cholesterol 65mg, Sodium 2400mg, Total Carbohydrate 61g, Fiber 6g, Sugars 10g, Protein 27g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

DISCLAIMER:
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.