1 lb (450 g) sirloin steak

2 onions, thinly sliced

4 garlic cloves, chopped

3 tbsp (45 ml) olive oil

1 can (14 oz/398 ml) diced plum tomatoes

1/3 cup (50 g) pitted green olives, coarsely chopped

2 tbsp flat-leaf parsley, finely chopped

On a work surface, pound the steak with a meat mallet. Slice into thin strips and place in a bowl. Add the onion, garlic and oil. Season with salt and pepper. Mix well.

In a large non-stick skillet over high heat, cook half of the meat mixture, stirring occasionally, for 5 minutes or until nicely browned. Set aside on a plate and repeat with the remaining meat mixture.

In the same skillet over medium heat, cook the tomatoes and olives for 5 minutes. Add the meat mixture to the sauce. Reheat for 1 minute, stirring to coat the meat in the sauce, or until the onions are tender. Adjust the seasoning.

Garnish with the parsley. Serve with parboiled rice, if desired.

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