Sirloin Steak with Tomato and Cilantro Sauce
Bon Appetit (June 2001)
1/2 tsp ground cumin
1/2 tsp chili powder
1 1 1/4-pound top sirloin steak, about 1 inch thick
3 TBSP olive oil
4 large garlic cloves, thinly sliced
3/4 pound plum tomatoes, seeded, diced
1 cup chopped fresh cilantro leaves
Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 TBSP 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 TBSP 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. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak.
Notes: Used blade steaks instead of sirloin since that's what I had on hand. Any tender cut should do, I would think. Also -- added about 1/4 cup red wine to the pan to deglaze just after the garlic went in. Tomatoes came out ever so roasty and good. Wouldn't make this if you're not a fan of cilantro. though it wasn't near as strong as in Pechugas de Pollo al Cilantro.Posted by Jennifer at March 12, 2004 5:53 PM