Chilean Beef, Tomato And Corn Sauté

Beef, Chile

Total Time: 35 min Servings: 4-6 servings Source:

Ingredients

1 tablespoon ground cumin

kosher salt and ground black pepper

1½ pounds beef sirloin steak tips or flat iron steak, cut against the grain on the diagonal into ⅛-inch-thick strips

3 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, halved and thinly sliced

3 ripe medium tomatoes (about 1 pound), cored and cut into ½-inch wedges

1 cup frozen corn kernels, thawed

1 cup lightly packed fresh flat-leaf parsley or cilantro, chopped

1 ripe avocado, halved, pitted, peeled and chopped

lime wedges, to serve

Directions

In a large bowl, stir together the cumin and 1 teaspoon each salt and pepper. Measure 2 teaspoons into a small bowl; set aside. Add the beef to the remaining seasoning mixture and toss to coat.

In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add half of the beef in an even layer and cook, without stirring, until browned on the bottom, 1 to 2 minutes. Using tongs, transfer to a plate, leaving the fat in the pan. Cook the remaining beef in the same way, then transfer to the plate.

To the skillet over medium-high, add the remaining 1 tablespoon oil, the onion and a pinch of salt. Cook, scraping up any browned bits, until the onion begins brown, 2 to 3 minutes. Add the tomatoes, corn and the reserved seasoning mix, then cook, stirring occasionally, until the tomatoes begin to soften, about 3 minutes. Add the beef and accumulated juices along with the parsley and cook, stirring, just until heated through, about 1 minute. Taste and season with salt and pepper. Transfer to a serving dish, top with the avocado and serve with lime wedges.

Notes

Tip: Don’t use plum tomatoes, as they are relatively dry. To get a stewy consistency, opt instead for regular round tomatoes, and be sure to include the juices when adding the tomatoes to the skillet. Don’t worry if the beef isn’t fully cooked after searing. The pieces are small, so they will continue to cook with residual heat and when returned to the pan to be mixed with the vegetables.