Gordon's Lobster Masterclass


Ingredients : 

2 tablespoons corn oil
 1 pound flank steak
 1 large onion, thinly sliced
 4 large cloves garlic, chopped
 5 red tomatoes, chopped
 1/2 teaspoon of salt
 2 teaspoons of black pepper
 1 1/2 teaspoons ground cumin
 2 1/2 cups of water
 2 cubes beef bouillon, crumbled

Preparation :

Heat the corn oil in a skillet over medium heat. 

Lie the steak in the oil and cook each side until brown. 

Remove the steak to a plate. 

Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. 

Return the steak to the skillet. 

Pour the water into the skillet. 

Stir in the crumbled bouillon. 

Bring the water to a boil and drop the heat to low; cover. 

Allow to simmer until the meat easily pulls apart with a fork, about two hours.

Remove the steak to a cutting board. 

Transfer to a serving plate. 

Pour the onion and tomato mixture from the skillet over the shredded beef.

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