1 boneless chuck steak, 1 1/2 inches thick (2-3 lbs.)
1 tbsp. oil
1 (7 oz.) can Ortega green chile salsa
1 tbsp. soy sauce
2 tbsp. brown sugar
1/4 tsp. garlic powder
1 tsp. salt

Brown meat well in oil in large skillet or Dutch oven. Combine remaining ingredients and pour over browned meat. Cover tightly and simmer for 2 1/2-3 hours, or until meat is tender. Add water during cooking if necessary. Skim excess fat from pan and serve steak with remaining sauce if desired. Serves 4.