Spicy Tomato Steak

2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 pound beef  round steak, trimmed and cut into 1/4 inch strips
1/4 cup all-purpose flour
2 tablespoons olive oil
3 medium tomatoes, peeled, seeded and cut into wedges
2 medium potatoes, peeled and thinly sliced
2 cans (4 ounces each) chopped green chilies
1 garlic clove, minced
1 teaspoon dried basil

In a large resealable bag, combine the vinegar, salt and pepper. Add the beef, seal bag and turn to coat. Refrigerate for 30 minutes.

Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.

Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.

Side Note: I did  not peel the tomatoes when I made this dish. I also found the dish to be quite spicy so I suggest only using one can of green chilies if you don't want it too spicy.