Originally posted in April of 2012, I thought this recipe could do with a little picture update!
Well, time seems have gotten away from me. Sorry about that, but I'm back. Trying to balance school and work has proven to be a difficult task. But I have finally gotten into graduate school, so I'm not nearly as worried about everything as I was.
This recipe comes courtesy of Skinnytaste, by far one of my favorite websites and my blog inspiration. It is delicious, just make sure you are on the heavier side with the spices. I served it with brown rice, but Gina suggests serving it with a sunny side egg on top. With a side salad, it is a complete and delicious meal!
Adapted from Skinnytaste
1 1/2 lb sirloin tip steak, sliced thin
4 teaspoons olive oil
garlic powder, to taste
salt, to taste
pepper, to taste
cumin, to taste
2 cloves of garlic, chopped
1 large or 2 medium tomatoes, thinly sliced or chopped
1 large onion, thinly sliced or chopped
1. Season the steak with garlic powder and salt
2. Add two teaspoons of oil to a large pan and heat until very hot. Add half of the beef and cook for about 2 minutes. Set aside. Add another teaspoon of oil to the pan and add the rest of the beef. Cook the beef and then set aside.
4. Add the beef and drippings back to the pot and combine.
Sodium: 62 (without salt)