1. Place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside. 2. In a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add steaks, seal (squeezing out as much air as possible), and work marinade over all sides of the meat. 3. Refrigerate to marinate at least one hour, up to overnight. 4. Meanwhile, prepare the hogao; heat oil in a skillet over medium low heat, add tomatoes, green onions, garlic, ground cumin and cook until tomatoes soften, about 15 or 20 minutes. 5. Reduce heat to low and add in salt and pepper to taste and cilantro, cook until tomatoes break down, about 10 minutes more; remove from heat. 6. Heat a large skillet, over medium heat; add 1 tablespoon vegetable oil. 7. Place steaks into skillet and cook 3 minutes per side. 8. Add 1 1/2 cups hogao, cover and cook for 7 minutes more; serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
