Pabellón Criollo (Venezuelan Rice and Beans with Steak)
Pabellón criollo is the national dish of Venezuela, and this version builds its beef component quickly. Lean sirloin or rump is grilled, cut into small strips and folded into a thick cumin-scented tomato and onion sauce that cooks down slowly while the steak is under the grill. Served beside black beans, rice and plantains, the separate colors on the plate are meant to recall the Venezuelan flag, which explains the name.
Instructions
Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and cook for about 5 minutes, until the onion is soft and translucent.
Stir in the tinned tomatoes, cumin and salt. Lower the heat and cook uncovered for about 30 minutes, stirring often, until the tomato liquid has evaporated and the sauce is thick.
About 15 minutes before the sauce is finished, heat the grill to hot. Lay the steak on the grill pan and cook it for 5 minutes on each side.
Take the steak out from under the grill and cut it into small strips, about 12 mm (½ inch) long and 6 mm (¼ inch) wide. Add the strips to the tomato sauce and mix well so the meat is coated.
Serve the beef with black beans, rice and plantains, as is traditional for this dish.
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