Categories: Steak

Ingredients

• 1 lb. petite sirloin, cut into 1/4-inch-thick strips
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/8 tsp black pepper
• 1 1/2 tbsp. red wine vinegar
• 3 tsp olive oil
• 1 medium white onion, cut into 1/4-inch-thick slices
• 1 cup beef broth
• 1/3 cup canned tomato sauce
• 8 Manzanilla olives
• 2 tbsp. Sofrito (see recipe)
• 1 tbsp. chopped fresh cilantro, for garnish

Directions

1. Put the steak in a bowl and season it with salt, garlic powder, onion powder, cumin, oregano, pepper, and 1/2 tbsp. vinegar.

2. In a large nonstick skillet, heat 1 tsp of the oil over high heat. Add half of the steak and cook until browned, 1 minute per side. Transfer to a plate. Add another 1 tsp oil and cook the remaining steak. Transfer to the plate with the rest of the meat.

3. Reduce the heat to medium, add the remaining 1 tsp oil and the onion and cook, stirring, for 2 minutes. Add the broth, tomato sauce, olives, sofrito, and remaining 1 tbsp. vinegar. Bring to a simmer and cook, until the onions soften, 2-3 minutes. Return the meat to the pan, cover, reduce the heat to low, and cook another 5 minutes. Serve garnished with cilantro.

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