Seared Steak Cubes with Tomatoes and Rice
Flatten steaks, if necessary. Rinse tomatoes and blanch in hot water for a few seconds, rinse in cold water and peel, halve and remove seeds, cut into small cubes. Peel garlic and chop finely. Cook rice according to package directions until al dente.
Heat 1-2 tablespoons of oil in a pan and cook steaks for about 1-1 1/2 minutes per side. Cut into cubes ( reserve all resulting juice), remove from the pan and keep warm.
Add tomatoes, garlic, 2 tablespoons of oregano to the pan and simmer for about 5 minutes or high heat, stirring. Return meat to the pan and cook for 1 more minute. Season with salt and chili powder. Place rice into the glasses and top with meat, serve.