Middle Eastern Steak and Potato Casserole

 

3 Roma tomatoes, thinly sliced.

2 pounds Yukon Gold potatoes, thinly sliced.

1 pound of flank steak, cut into 3 inch by half inch strips, against the grain.

1 1/2 tsp. salt and 1 tsp. pepper.

1 tsp. Allspice.

1 yellow onion, peeled and thinly sliced.

1/4 cup olive oil.

1/4 cup water.

Two to three T.  chopped flat leaf parsley.

 

Pre heat the oven to 375 degrees F. Spray a broiler proof two quart casserole with spray oil. Place the tomato slices on the bottom of the casserole, reserving enough for an even layer of tomatoes on the top of the casserole. Top the tomato slices with an even layer of half of the potato slices. Top the potato slices with all of the steak slices. Season with half of the salt, pepper and Allspice. Top the steak with all of the onion slices. Top the onions with an even layer of the rest of the potato slices. Arrange the tomato slices in a single layer on top. Drizzle with the olive oil and water, and sprinkle with the rest of the salt, pepper, and Allspice. Cover the dish with foil, and bake for one hour and 15 minutes. Remove the foil and place the dish under the broiler for about 2 to 5 minutes.  Sprinkle with the parsley, and serve.