Carne Bistec: Columbian Steak With Onions, Tomatoes and Cumin!

: Carne Bistec

: This recipe was inspired by Skinny Taste.

2 lb Top Round Sirloin, sliced very thin (hint: place in freezer for 30 minutes before slicing to make the slicing easier)
Extra Virgin Olive Oil
2 medium yellow onions
2 large beefsteak tomatoes or 6 tomatoes on the vine
3 cloves fresh garlic finely minced or put through a garlic press
Cumin to taste ( I used about 4 tablespoons total)
Salt to taste
Jasmine rice, cooked according to package directions
(optional – a few tsp Chili powder, if you feel the dish needs a little “kick”)

Season beef with salt and about 1 tsp. cumin. Toss to coat, adding more salt and cumin if needed.
Thinly slice the onions – set aside, Thinly slice or chop the tomatoes – set aside.
Heat a large skillet to VERY HOT and add about 1 tbsp olive oil. Saute the beef in 3-4 batches, cooking until medium rare and removing the cooked beef to a separate bowl.
Once all beef is cooked and removed from the pan, in the same pan, add another 1-2 tsp olive oil. Add the garlic and sautee for a minute, then add the onions and saute until they are sweated and “cooked down”. Make sure that you are scraping the sides of the pan to allow the beef juices/drippings in the pan to flavor the onions.
Add the sliced tomatoes, about 2 tsp of cumin and about 1/3 cup water
Turn the heat to medium and allow the tomatoes to “break down”, stirring occasionally.
After 10 minutes, taste one of the onions. If you are a cumin-lover like me, you may want to add more cumin (optional – add some chili powder if you enjoy spicy foods)
Continue to allow the mixture to “cook down” until the tomatoes have completely broken and created a sauce (about 15 minutes).
Meanwhile, prepare the Jasmine Rice (or any rice) according to package directions.
Add the cooked steak (including any juices from the bowl in which it was sitting), cover and let braise for another 7 minutes.
Serve the beef mixture over rice, with a simple spring mix salad on the side (if desired)

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Culinary tradition: Central American

4 : ★★★★☆ 1 review(s)