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  Venezuelan Steak in Tomato Sauce (Pabellon Criollo)

2 lbs lean sirloin steak, cut 1/2 in thick
1/3 cup olive oil
1 cup coarsely chopped onions
1 tsp finely chopped garlic
6 medium tomatoes, peeled, seeded and chopped, or 2 cups drained, chopped canned tomatoes
1/2 tsp ground cumin seeds
1 tsp salt

Broil the steak under a preheated broiler for about 5 minutes on each side, or until the steak is medium 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 minutes until the onions are transparent but not brown. Add the tomatoes, cumin and salt and reduce the heat to low. Cook uncovered for about 30 minutes, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick puree. Add the strips of beef and mix them well with the sauce.

Yield: 4 to 6 Servings