Mexican Steak by Maggie Gamboa Mesilla Valley Recipes 1 onion, chopped 1 lb. round steak (cut into steak size) 1/4 cup vegetable oil 1-1/2 ts. flour 4 carrots, diced 2 cans Rotel tomatoes with chilies 1 jar pimento, chopped 1/2 cup peas salt & pepper to taste Rub meat with salt and pepper (both sides). Pound all flour possible into meat and brown in oil. Add remaining ingredients, cover and simmer on low heat about 2-1/2 hours. Serve with cooked rice or mashed potatoes.