Recipe: Pabellon Criollo (Venezuelan Steak in Tomato Sauce)

Pabellon Criollo (Venezuelan Steak in Tomato Sauce)

2 lb lean sirloin steak, 1/2 inch thick
1/3 cup olive oil
1 cup onions, coarsely chopped
1 tsp garlic, finely chopped
6 medium tomatoes, peel, seed, chop OR 2 cups Canned tomatoes, drained and chopped
1/2 tsp ground cumin seeds
1 tsp salt

Broil the steak under a preheated broiler for about 5 minutes on each side, or until the steak is medium rare.

Using a knife or your fingers, cut or pull the meat into pieces approximately 1/2 in (125 mm) long and 1/4 in (50 onions and garlic. Cook for about 5 minutes until the onions are transparent but not brown.

Add the tomatoes, cumin and salt and reduce the heat to low. Cook uncovered for about 30 minutes, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick puree.

Add the strips of beef and mix them well with the sauce.

Servings: 4 to 6

NOTES from the source: This Venezuelan dish comes from a friend who cooked it for us in her home one night. She served it with black beans and rice, which you can do if you want, but it goes great with any rice dish and can also be served on top of noodles.