Carne de sol

Instructions

1. Cut the meat into thin strips or slices, sprinkle with coarse salt and let rest for 1 hour in the fridge.
2. Rinse the meat lightly to remove excess salt and pat it thoroughly dry.
3. Heat the oil in a very hot pan and sear the meat for 2 minutes per side, in batches so it doesn't stew.
4. Set the meat aside and fry the sliced onion and garlic in the same pan for 3 minutes.
5. Add the chopped tomato, cumin and pepper, then let it reduce for 2 minutes.
6. Return the meat, sprinkle with vinegar, toss and serve straight away with fried cassava and beans.