Swiss Steak

This weekend, we were on a steak kick, we used about 4lbs of steak between the two nights (3 cuts of meat both nights), it was nice being able to stretch out the meat, especially with a growing family. Tonight I chose this dish, mainly because I had all the ingredients on hand, and didn't need to go to the store. It's from the cook book Gluten Free Quick & Easy by Carol Fenster, I got great reviews from Jessie and the kids, will for sure be a meal we use again.  The kids liked it so much that they want left overs for school lunch this week. We took the author's suggestion and served it over white rice, but also served it with baked potatoes, since my oldest LOVES baked potatoes lately.

1 tablespoon of Canola oil
4 beef cube steak (about 4 ounces each/ I used about 3 lrg beef steak)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1/4 cup of corn starch (Argo)
1 can (14.5 ounces) of petite diced tomatoes, including juices (Hunt's, Muir)
1 tablespoon Worcestershire sauce (Heinz, French's, Lea & Perrins)
1 teaspoon dried minced onion (McCormick's, Tones, Food Club)
1 teaspoon dried green bell pepper flakes
1/2 teaspoon season salt (Lawry's, Von Hansen's)

1. Heat the oil in a large ovenproof skillet, over medium heat.  Season the top of the steaks with the salt n pepper. Using a flour shaker for the easiest application, dust the steaks with the cornstarch.  Place steaks,  seasoned side down, in the hot skillet.  Season the tops with  salt and pepper, dust with cornstarch, and cook until the bottoms are deeply browned.  Turn the steaks and cook until the other side is deeply browned.
2. Add the remaining ingredients to the skillet.  Reduce the heat to medium -low and cook, covered 30 minutes.