This is minute steak at its finest, seasoned and served Venezuelan style over a plate of hot and fluffy flavored rice.
1 cup long-grain white rice
1 tbsp. olive or vegetable oil
1/4 cup finely chopped onion
2 garlic cloves, minced
1/4 tsp. crushed saffron or 1/8 tsp. annatto powder or paste
2 tbsp. coarsely chopped pimientos
1 pound minute steak, palomilla, or other thin cut
2 tbsp. vegetable oil
1 medium onion, cut into 1/4-inch slices
2 cloves garlic, minced
2 tbsp. finely chopped fresh oregano or 1/2 tsp. dried
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1. Make the rice: Rinse the rice under cool water until the water runs clear. In a saucepan, heat the oil over medium heat. Add the onion, garlic, and saffron or annatto, and sauté for 30 seconds. Stir in the rice and sauté for another 30 seconds, until the grains are well coated with the oil. Stir in 2 cups water and salt to taste and bring to a boil over high heat. Reduce heat to medium-low. Stir in the pimientos. Cook, covered, until the rice grains are fluffy and easily separate with a fork, 10 to 12 minutes.
2. Meanwhile, prepare the steak: Cut steak into 1/4-inch-thick by 2-inch-long strips and set aside.
3. In a large skillet, heat the oil over medium-high heat. Add onion, garlic, oregano, salt, and pepper. Cook for 1 to 2 minutes. Add steak and cook, stirring, until cooked through but still juicy.
4. Serve the steak and onion with the flavored rice.