Monday, September 17, 2012

Steak with Tomato and Cilantro Sauce

I really hate when you get home only to find that you've bought Italian parsley instead of cilantro.  Especially when you bought organic.  UGH.  One just can't be subbed for the other.  Especially when you love cilantro as much as I do.  

The good news was that this was easy and quick and delicious.  I'm not one to just make a steak (sometimes meat intimidates me), which made me even more pleased with the results.  Super simple ingredients and super fast.  It's a winner, people.  Make it.  You won't be sorry.   

NOTE:  The recipe suggested cutting this up and serving it in warm tortillas.  I had it sans tortillas and it was perfect. 

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 1 1/4-pound top sirloin steak, about 1 inch thick
  • 3 tablespoons olive oil
  • 4 large garlic cloves, minced
  • 3/4 pound plum tomatoes, seeded, diced (I used grape tomatoes, halved)
  • 1 cup chopped fresh cilantro leaves
Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare.

Transfer steak to plate.
Add remaining 1 tablespoon oil to skillet.
Add garlic and stir 1 minute.
Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes.
Season sauce with salt and pepper.

Cut steak crosswise into thin slices.
Mix any steak juices into sauce. Spoon sauce over steak.

Source:  Epicurious

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