Bistec a la Criolla (Colombian Creole Steak)

• 350 g Beef steak, about 1.5 cm thick
• 300 g Tomato, ripe
• 1 medium Red onion
• 3 cloves Garlic
• 2 tbsp Sunflower oil
• 1 tsp Ground cumin
• 1 tbsp Red wine vinegar
• 10 g Fresh coriander
• ¾ tsp Fine sea salt
• ½ tsp Black pepper
• 120 ml Water

1. Pat the steak dry, then season both sides with the salt and black pepper. Cut the tomatoes into small chunks, thinly slice the red onion, and finely chop the garlic. Roughly chop the fresh coriander.
2. Heat the sunflower oil in a large frying pan over medium-high heat. Sear the steak for 2 to 3 minutes per side until well browned, then transfer to a plate.
3. Reduce the heat to medium and add the red onion to the same pan. Cook for 3 to 4 minutes, stirring, until softened and starting to turn translucent. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
4. Add the tomatoes, red wine vinegar and water, scraping up any browned bits from the pan. Simmer for 5 to 7 minutes until the tomatoes break down and the sauce looks glossy and slightly thickened.
5. Return the steak and any resting juices to the pan and spoon the sauce over the top. Simmer gently for 2 to 4 minutes until the steak is cooked to your liking and the sauce clings to the meat. Stir through most of the fresh coriander and scatter the rest over to serve.

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