- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 1 1/4-pound top sirloin steak, about 1 inch thick
- 3 tablespoons olive oil
- 4 large garlic cloves, thinly sliced
- 3/4 pound plum tomatoes, seeded, diced
- 1 cup chopped fresh cilantro leaves
- Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate. Add remaining 1 tablespoon oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes. Season sauce with salt and pepper.
- Cut steak crosswise into thin slices. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak.