Ingredients
- 2 lb top round sirloin sliced very thin
- 2 medium yellow onion
- 6 medium tomatoes, sliced (tomatoes on the vine)
- 3 minced garlic cloves
- 4 tablespoon ground cumin divided
- salt to taste
- 2 teaspoon Chili Powder more or less to taste
For serving
- cooked white or jasmine rice
Instructions
- Season beef with salt and 1 teaspoon of the cumin
- Toss to coat, adding more salt and cumin if necessary
- Heat a large skillet until it is very hot and add about 1 tablespoon of olive oil.
- Saute the beef in small batches (make sure not to crowd the skillet), cooking until medium rare.
- Remove the beef to a bowl and set aside
- Lower the heat to medium and add the onions to the pan along with a drizzle of olive oil and a little salt.
- Cook the onions, stirring often until they are very soft. Be sure to be scraping the bottom of the pan so that the beef drippings are flavoring the onions.
- Add the sliced tomatoes, the rest of the cumin and ½ cup water
- Lower the heat and cook for about 15 minutes, until the tomatoes have broken down and created a "sauce"
- Return the cooked steak to the pan (along with any juices from the bowl) and cover. Lower the heat to low and allow to braise for about 7 minutes
- Serve the beef mixture over rice
Notes
You will find it easier to get nice thin slices of beef if you first place the sirloin in the freezer for 30 minutes
