Heat a top stove griddle.
Place the steaks on the griddle and cook both sides. Reserve and let cool off.
Cut the beef into thin strips.

Heat a deep pot with oil and sauté the garlic with the onions.
Add and brown the meat until it loses the pink color.
Add the cumin, paprika, oregano, thyme, salt, pepper and cook for a few seconds without burning.

Add the rice with 1 quart of boiling water and cook it for 10 minutes with the pot covered.
Add the rest of the vegetables except peas and Swiss green chard.

Add the remaining 1/2 quart of boiling water, cover the pot and over moderate heat cook for about 15 minutes without overcooking the vegetables.