Cumin, garlic, and oregano seasoned steak served over rice – and under onion, tomato, and egg. Wonderful for a dinner party.
| Servings | Prep Time |
| 2-4 people | 15 minutes |
| Cook Time | Passive Time |
| 25 minutes | 1 hour |
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Cumin, garlic, and oregano seasoned steak served over rice – and under onion, tomato, and egg. Wonderful for a dinner party.
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Ingredients
For the marinade
- 1 lb beef flap meat – OR –
- skirt steak
- 1 Tbsp vegetable oil
- 1 Tbsp fresh oregano – OR –
- dried oregano (1 tsp)
- 1 tsp ground cumin
- 2 cloves garlic (crushed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the topping
- vegetable oil
- 1 large onions , sliced in rings
- 2 tomatoes , chopped
- 1 clove garlic , crushed
- salt
- pepper
For serving
- white rice (cooked)
- 2-4 eggs , fried (1 per person)
- fresh cilantro , to garnish
Servings: people
Units:
Instructions
For the steak
- Cut the steak in 2-4 pieces. Add to a plastic bag and toss well with marinade ingredients. Refrigerate for about an hour or overnight.
For the sauce
- When you’re almost ready to eat, cook the rice. Meanwhile, fry a pile of onion rings in a well-oiled pan over medium heat. When they soften and begin to brown add the garlic and chopped tomato.
- Season well and cook until the tomatoes have just begun to slump into the onion. This should take about 5 minutes. Garnish with cilantro.
Finishing Touches
- Grill the steak over high heat (depending on thickness and size of cut, this could be about 5 minutes per side).
- Fry the eggs while the meat rests.
- Assemble the dish: Each person gets rice, topped with the steak, then the onion mix, a fried egg, and a sprinkling of fresh cilantro. Enjoy for brunch, lunch, or dinner.