July 8, 2011

Carne Bistec

It's been a while, but I'm back to blogging! Just started a new job a few weeks ago, so things are settling into a new routine at home. I do try to cook new recipes for dinner, and I take pictures (bad ones), but it's the posting part that's gotten a little tied up. So, here are a few older ones to catch up to today!

This recipe comes from Skinny Taste, and I had bookmarked it a long time ago. The combination of flavors (cumin, onions, tomatoes) and the ease of the recipe (chop, saute, eat) seemed very intriguing. Overall, I'm glad I tried this, but I wasn't a huge fan of it. I love cumin in my food, but for some reason, I wasn't really into caramelized onions and cumin on my steak. I think I'm more of a red wine sauce kind of girl. However, it was a tasty meal and Alex really enjoyed it!

1-1/2 lbs grass fed sirloin tip steak, sliced very thin
salt to taste
garlic powder to taste
cumin to taste
4 tsp olive oil
1 medium onion, sliced thin or chopped
1 very large tomato or 2 medium tomatoes, sliced thin or chopped

Season steak with salt (skip if using kosher meat) and garlic powder. Heat a large frying pan until VERY HOT. Add 2 tsp of oil then half of the steak and cook less than a minute on each side. Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.

Reduce heat to medium, add another teaspoon of oil and add the onions.

Cook a minutes, then add the tomatoes. Season with salt, pepper and cumin and reduce heat to medium-low.

Add about 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.

Serve over rice or for a low carb option with a sunny-side up egg on top.