Sirloin steak is one of the tastiest cuts of beef out there, and if your food budget is a concern, it’s a lot less expensive to enjoy this dish at home versus going out to eat. We love this recipe because it’s a straightforward dish to prepare, and while there are tons of different ways to enjoy steak, this Colombian-inspired recipe stands out for a few reasons – it keeps things fairly simple, your additional sauce ingredients are inexpensive, and it can be whipped up in under 45 minutes – all great things for nights when you don’t have a lot of time to be in the kitchen.
In addition to the steak, the other feature of this recipe is the strong tomato-onion base. For some, these ingredients raw are just too strong, but cooked in this recipe they are beyond delicious. Even better, they provide a dose of micro-nutrients that help take this meal from satisfying to healthful. Just looking at the tomatoes, you’ll be getting a ton of Vitamins A, C, and K, plus the antioxidant lycopene. It makes this dish a great example of why we love Paleo – it’s delicious and good for you.
Although this dish doesn’t take too long to prepare, it does require your full attention for pretty much the entire cook time, so pairing with a simpler side is your best bet here. We think a great dish for this is the spicy honey-roasted carrots – they’re yummy and very low maintenance.
Colombian Steak With Onion-Tomato Sauce Recipe
Protein: 71g / %
Carbs: 10g / %
Fat: 21g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. sirloin tip steak, sliced
- 2 onions, thinly sliced
- 2 tomatoes, sliced
- 2 garlic cloves, minced
- 1/2 cup beef or chicken stock
- 1 tbsp. ground cumin
- Juice from 1 lime
- Cooking fat
- Fresh cilantro to taste
- Sea salt and freshly ground black pepper
- Season the steak to taste with sea salt and black pepper.
- Melt cooking fat in a skillet over medium-high heat and brown the steak 4 to 5 minutes; set aside.
- Add more cooking fat to the skillet, lower heat to medium, and add the onions.
- Cook, stirring for 6 to 8 minutes; then, add the garlic and cook another minute or two.
- Add in the sliced tomatoes and season to taste with sea salt and freshly ground black pepper.
- Pour the chicken or beef stock into the pan and cook, stirring until tomatoes are soft, 6 to 8 minutes.
- Add the steak back to the skillet; season with cumin and pour lime juice into the mixture.
- Toss everything and cook another 2 to 3 minutes.
- Adjust seasoning as needed; serve topped with fresh cilantro and sliced lime.