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Ingredients
Scale
- 1.5 pounds flank steak, cut thinly against the grain
- Big pinch of salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 teaspoons red wine vinegar
- 1 onion, sliced thin
- 1 large tomato or 15-ounce can diced tomatoes, drained
- 1 cup beef broth (more as needed)
- Salt and pepper to taste
- Cooking oil for searing
Instructions
- Pat the flank steak dry and slice it thinly against the grain.
- Marinate the steak with salt, oregano, cumin, and red wine vinegar for 10 minutes.
- Preheat a skillet over medium-high heat and sear the steak for 3 minutes on each side.
- Remove the steak and sauté the sliced onions until translucent.
- Add sliced tomatoes and beef broth, scraping the bottom of the pan.
- Return the steak to the skillet and let it simmer for about 10 minutes.
- Thicken the sauce if necessary and serve with traditional sides.
Notes
Ensure the skillet is hot for a better sear.
Avoid overcrowding the pan to maintain high temperature for searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Colombian
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 100