Pabellón Criollo (venezuelan Rice and Beans with Steak)

Ingredients

• 3 tbsp olive oil
• 1 large onion
• 1 tsp garlic
• 400 g tinned chopped tomatoes
• ½ tsp ground cumin
• 1 tsp salt
• 900 g lean steak

Steps

1. Heat the oil in a large saucepan.
2. Add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent.
3. Add the tomatoes, cumin, and salt, and mix well.
4. Reduce the heat to low and cook uncovered for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick.
5. 15 minutes before the end of the cooking time, preheat the grill to hot.
6. Place the steak on the grill pan.
7. Cook under the grill for 5 minutes on each side.
8. Remove from the grill and cut into pieces about 12mm/½-inch long and 6mm/¼-inch wide.
9. Then add the strips of beef to the sauce, mixing well.