This is a mild version of a popular Indian/Portuguese recipe; add a teaspoon (or more) of cayenne pepper or crushed red chilies or a tablespoon or two of sriracha sauce if you like it spicy. To make a vegetarian version, replace the pork with 3 to 4 cups of cubed red skin potatoes and add 1 cup of cooked garbanzo beans when you add the tomatoes to the pan. Substitute red wine vinegar for the red wine if you prefer.
Slice the sirloin against the grain into strips and layer them on a serving plate with sauce on the side. Garnish the steak with parsley instead of cilantro, if desired, and serve with roasted baby carrots and fingerling potatoes.