Steak Rancheros

Makes 2 servings.

1 (10 ounce) boneless chuck steak, 1/2-inch thick
2 teaspoons olive oil
1/2 cup sliced onion
2 garlic cloves, minced
1 cup canned Italian tomatoes, drained, seeded and
    chopped - reserve liquid
2 teaspoons minced fresh cilantro
6 ounces new potatoes, scrubbed, 1/4-inch thick slices
1/4 cup seeded and sliced mild green peppers (1-inch strips)

On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3 4 minutes on each side. Transfer to a 1-quart flameproof casserole and set aside.

In a 9-inch skillet, heat oil over medium high heat; add onion and garlic and saut