Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless Beef Sirloin Steak, Cut 3/4-inch Thick |
| ¾ cup | Chopped And Seeded Tomatoes |
| ½ cup | Salsa |
| 2 mediums | Green Onions With Tops, Chopped |
| ¼ teaspoon | Ground Cumin |
| ½ cup | Cheddar Cheese, Finely Shredded |
| \N \N | Cilantro Sprigs |
Yield: 4 Servings
Combine the tomatoes, salsa, onions and cumin and set aside. Trim the exterior fat and cut the boneless beef top sirloin steak into 4 serving sized pieces. Place each on a flat surface, cover with waxed paper and flatten with the bottom of a heavy saucepan, mallet, or cleaver to ¼-inch thick. Heat a nonstick frying pan over medium high heat for 2 minutes. Quickly pan broil the steaks for 1 minute.
Turn the steaks and top each with an equal amount of cheese. Cook 1 to 2 minutes, DO NOT overcook. Serve the steaks over the reserved salsa. Garnish with cilantro.
From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988