Ingredients
Units
Scale
- 3 pints of grape tomatoes
- 1 large sweet onion - sliced thin
- 5 - 6 cloves of garlic - chopped
- 2 cups left over sirloin steak - sliced into strips
- 2 jalapenos - sliced with seeds
- 1 bunch of fresh cilantro - stems removed and roughly chopped (reserve 1/4 of the cilantro for garnish)
- 2 bay leaves
- 1 tsp. ground cumin
- 1 1/2 tsps. sea salt
- 1 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1 1/2 tsps. dried oregano
- 3 - 4 tbs. olive oil
- 1 lb. of your favorite pasta - (I used linguini)
- Juice of 1 lime
- 2 tbs. of honey
Instructions
- Heat a large cast iron frying pan with the olive oil.
- Add the sliced onion and garlic to heated frying pan and let the onions get a beautiful golden color to them.
- When the onions achieve a golden color and the garlic is fragrant, add the tomatoes and jalapenos to the pan.
- When the tomatoes begin to soften and char a bit, gently, press the tomatoes to crush them. Do this gently, since they will splatter you!
- Add the cilantro and seasonings and continue to cook on a medium-low heat for 5 – 10 minutes.
- Add the sliced meat and loosely cover the pan and cook on a low heat for 12 – 15 minutes while you prepare the pasta as directed.
- Combine the lime juice and the honey and stir.
- Add the lime and honey mixture to the pan just before you are ready to serve the sauce and stir.
- Add the pasta to the sauce and toss and garnish with the reserved cilantro, drizzle of olive oil and extra red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
