So the first thing to do is to season the Beef Steak (1), and for this I’m using my go to marinate made of Dried Oregano (1/2 teaspoon), Ground Cumin (1/4 teaspoon), Salt (1/4 teaspoon), Worcestershire Sauce (1 tablespoon), and Garlic (1/4 teaspoon).
Rub the steak and leave it to marinate. If you can leave it overnight even better!
The next thing is to prep the veggies by slicing the Onion (1) into thin-ish slices. Then the Tomato (1) in approx. 0.5cm slices. You might find it easier to slice the tomato using a serrated knife. Then leave aside to use later. Slice the Scallion (1 stalk), if using.
Once the veggies are prep, add some Olive Oil (to taste) to the steak and place it in a hot grill pan or skillet. Leave the steak to cook according to your liking. My steak was just under 1cm thick and I left around 2 minutes on one side and 1 minute on the other so it was pink in the middle.
Once the steak is done, put it on a plate and cover it with aluminium foil so it rests. In the meantime to the same grill or skillet add the onions and Spring onions with some olive oil and a knob of Butter (to taste) and cook until the onions are brown.
Once the onions are cooked remove from the pan and add the tomato slices cooking them for a minute and half on each side so they are slightly soft.
Chop some Fresh Cilantro (1/2 handful) to sprinkle on top. If you don’t like coriander you can use parsley or chives.
Once this is done let’s start to assemble the dish, starting by placing the steak in the middle of the plate with all its delicious juices, you don't want to leave them behind as these are liquid gold!
Then add the onions and spring onions covering all the steak. Then add the tomato slices again covering all the onions. Season the tomatoes with some sea salt and black pepper. This is very important to do otherwise you’ll have bland tomatoes.
Drizzle some good quality Extra-Virgin Olive Oil (to taste) and sprinkle some of the chopped coriander. Serve and Enjoy!