Recipe for cooking pabellon criollo

Recipes from Peru, Brazil and South America :: South American Main Dish Meats

This is great served with any rice dish or over noodles.

1 (2 pound) lean sirloin steak, cut 1/2 in. thick
1/3 c. olive oil
1 c. coarsely chopped onions
1 tsp. finely chopped garlic
6 med. tomatoes, peeled, seeded and chopped,
    or 2 c. drained, chopped canned tomatoes
1/2 tsp. ground cumin seed
1 tsp. salt

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

Using a knife or your fingers, cut or pull the meat into pieces approximately 1/2 in. long and 1/4 in. wide.

In a heavy skillet heat the oil over moderate heat and add the onions and garlic. Cook for about 5 mins. until the onions are transparent but not brown. Add the tomatoes, cumin and salt and reduce the heat to low. Cook uncovered or without a lid for about 1/2 an hour, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick purée.

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

Serves 4 to 6.