Flank Steak with Tomato-Onion Jam
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Flank Steak with Tomato-Onion Jam
| Fri, 04-25-2008 - 8:11am |
Stir-Fried Flank Steak with Tomato-Onion Jam (Peruvian Beef Saltado)

Yields: 4 servings


Yields: 4 servings
1 tablespoon canola or vegetable oil
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
1 large red onion, quartered and thinly sliced
1 large tomato, cored, halved and sliced
1 garlic clove, finely minced
Salt and freshly ground pepper
2 teaspoons soy sauce
1 teaspoon red wine vinegar
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
1 large red onion, quartered and thinly sliced
1 large tomato, cored, halved and sliced
1 garlic clove, finely minced
Salt and freshly ground pepper
2 teaspoons soy sauce
1 teaspoon red wine vinegar
1. Heat the oil in a large wok or skillet over medium-high heat. Add the steak and stir-fry, cooking until it is browned on all sides, about 8 to 10 minutes. Transfer the steak to a plate and set it aside.
2. Add the onion, tomato, garlic, salt, and pepper to the same skillet and cook it until the onion is soft and the tomato starts to break down, about 2 to 4 minutes. Return the beef to the skillet and add the soy sauce and vinegar. Cook for 1 minute, season with salt and pepper to taste and serve.
2. Add the onion, tomato, garlic, salt, and pepper to the same skillet and cook it until the onion is soft and the tomato starts to break down, about 2 to 4 minutes. Return the beef to the skillet and add the soy sauce and vinegar. Cook for 1 minute, season with salt and pepper to taste and serve.


