Title: Sizzling Steaks and Salsa
Categories: Meat Mexican Vegetable
Yield: 4 Servings

1	lb	Boneless Beef Sirloin Steak, Cut 3/4-inch Thick
3/4	c	Chopped And Seeded Tomatoes
1/2	c	Salsa
2	md	Green Onions With Tops, Chopped
1/4	ts	Ground Cumin
1/2	c	Cheddar Cheese, Finely Shredded
		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 1/4-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

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