Carne en Salsa de Tomate (Beef Steaks in Tomato Sauce)
Beef steaks cooked in a pan with tomato, scallion, garlic and a little water until the sauce reduces onto them. Three steps, thirty minutes, and nothing is roasted or grilled.
Servings: 2
Calories: 875kcal
Ingredients
- 2 beef steaks
- 2 tomatoes finely chopped
- 1 sprig scallion cebolla larga, finely chopped
- 1 clove garlic finely chopped
- 3 peppercorns crushed
- ½ glass water
- Salt to taste
Instructions
- Put the water, the steaks, the tomato, the scallion, the garlic, the crushed peppercorns and salt to taste in a pan over medium heat.
- Cook for 10 minutes on each side, until the sauce has reduced almost completely and is clinging to the meat.
- Serve.
Notes
Nothing is roasted and nothing is grilled, whatever the old title said. Everything goes into a pan together, cold, with half a glass of water, and cooks for twenty minutes while the water and the tomato reduce down into a sauce around the steaks. It is one of the simplest ways Colombian kitchens cook a piece of beef. The water is doing two jobs. It stops the pan burning before the tomato releases its own liquid, and it gives the steaks something to braise in so they stay tender for the twenty minutes they are in there. By the end almost all of it should have gone. Ten minutes a side is a long time for a steak and this is not a recipe for a rare piece of meat. The point is a steak that has taken on the flavour of the sauce, and the sauce that has taken on the flavour of the steak.
Nutrition
Calories: 875kcal | Carbohydrates: 6g | Protein: 95g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 327mg | Sodium: 1445mg | Potassium: 1836mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 8mg