CUMIN BEEF STEAK, SUMMER SALAD IN COUS COUS AND PASTA TOMATO SOUP

There are a lot of things to catch up and blogging is one of the most important thing that I need to do. For one, completing the first 100 entry is one of the plan I need to achieve for the first quarter of next year. Why, It will be announce very soon so stay connected.
Now, my featured recipe is called Cumin Beef Steak, Summer Salad in Cous Cous and Pasta Tomato. This is quick, easy and fun to prepare!
 Check it out guys! https://www.facebook.com/groups/176673349027577/

INGREDIENTS FOR CUMIN BEEF STEAK:

• 500 grams Sirloin Beef or I would recommend you to use the inexpensive part of the beef yet flavorful, the Blade/Bolar Blade Cut, just make sure to slice and cut it thinly and across the grain plus removing some connective tissues for a more tender beef meat. 
• 1 tsps of Cumin Powder (less is more, you can adjust and add little by little to suit your need for the flavor)
• Salt and pepper to taste
• Olive Oil for frying or vegetable oil

PROCEDURE:

1. Once you have sliced and cut the meat thinly, rub the meat with dry ingredients and let it stand for 30 minutes  or more.
2. Fry it over with olive oil or any oil available 5-7 minutes on both sides. 
3. Set aside.

INGREDIENTS FOR SUMMER SALAD IN COUS COUS

• 100 grams tomatoes sliced in small cubes 
• 100 grams cucumber sliced in small cubes
• 100 grams white onions
• 100 grams grated carrots
• Bunch of Parsley
• Cous Cous soaked in hot water or hot broth and allow the liquid to be absorbed
• salt and pepper to taste 

PROCEDURE:

1. Once all the vegetables are cut and sliced, combine all the ingredients and season with salt and pepper to taste.
2. Place the salad in the fridge and serve cold.

INGREDIENTS FOR PASTA TOMATO SOUP 

• 250 grams Macaroni Pasta
• 100 grams fresh tomatoes cut into small cubes
• 100 grams white onions minced
• 100 grams garlic minced
• 100 grams grated carrots
• 500 ml of meat broth
• salt and pepper to taste
• 150 grams tomato sauce 
• Wombok or Petchay Baguio sliced thinly
• Cilantro, Parsley or Green onions as garnishing

PROCEDURE:

1. Saute garlic, onions and tomatoes and then add the broth bringing it into a boil.
2. Add in the pasta and cook until it's al dente.
3. Add the remaining ingredients and season with salt and pepper to taste.
4. Garnish with greens.

Now you are ready to serve the Cumin Beef Steak, Summer Salad in Cous Cous and Pasta Tomato Soup.
Enjoy Cooking!!Loveat!!

CUMIN BEEF STEAK, SUMMER SALAD IN COUS COUS AND PASTA TOMATO SOUP