Sirloin Steak Tips with Charro Beans
By America's Test KitchenPublished on January 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
½ small red onion, sliced thin¼ cup distilled white vinegar 1 small jalapeño chile, stemmed, seeded, and sliced thin2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks3 ½ teaspoons kosher salt, divided2 ½ teaspoons ground cumin, divided1 ½ teaspoons pepper, divided2 tablespoons vegetable oil 3 garlic cloves, minced3 cans (15 ounces each) pinto beans, rinsed1 ½ cups chicken broth
Before You Begin
Sirloin steak tips are often sold as flap meat. We like to garnish this dish with fresh cilantro leaves.
Instructions
- Combine onion, vinegar, and jalapeño in small bowl. Cover and microwave until hot, about 2 minutes; set aside.
- Sprinkle beef with 2 teaspoons salt, ½ teaspoon cumin, and 1 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer beef to large plate and tent with foil.
- Reduce heat to medium, add garlic and remaining 2 teaspoons cumin to now-empty skillet, and cook until fragrant, about 30 seconds. Stir in beans, broth, remaining 1½ teaspoons salt, and remaining ½ teaspoon pepper. Using potato masher, lightly mash beans until about one-quarter of beans are broken down. Bring to simmer and cook until thickened and liquid is fully incorporated into bean mixture, about 4 minutes. Serve steak with beans and pickled onion mixture.
Time
30 minutesYield
Serves 4Ingredients
½ small red onion, sliced thin
¼ cup distilled white vinegar
1 small jalapeño chile, stemmed, seeded, and sliced thin
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
3 ½ teaspoons kosher salt, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons pepper, divided
2 tablespoons vegetable oil
3 garlic cloves, minced
3 cans (15 ounces each) pinto beans, rinsed
1 ½ cups chicken broth
Ingredients
½ small red onion, sliced thin
¼ cup distilled white vinegar
1 small jalapeño chile, stemmed, seeded, and sliced thin
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
3 ½ teaspoons kosher salt, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons pepper, divided
2 tablespoons vegetable oil
3 garlic cloves, minced
3 cans (15 ounces each) pinto beans, rinsed
1 ½ cups chicken broth
Ingredients
½ small red onion, sliced thin
¼ cup distilled white vinegar
1 small jalapeño chile, stemmed, seeded, and sliced thin
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
3 ½ teaspoons kosher salt, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons pepper, divided
2 tablespoons vegetable oil
3 garlic cloves, minced
3 cans (15 ounces each) pinto beans, rinsed
1 ½ cups chicken broth
Why This Recipe Works
Quick-pickled red onion and jalapeno add brightness and spice to this Tex-Mex inspired, one-skillet meal.
Before You Begin
Sirloin steak tips are often sold as flap meat. We like to garnish this dish with fresh cilantro leaves.
Instructions
- Combine onion, vinegar, and jalapeño in small bowl. Cover and microwave until hot, about 2 minutes; set aside.
- Sprinkle beef with 2 teaspoons salt, ½ teaspoon cumin, and 1 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer beef to large plate and tent with foil.
- Reduce heat to medium, add garlic and remaining 2 teaspoons cumin to now-empty skillet, and cook until fragrant, about 30 seconds. Stir in beans, broth, remaining 1½ teaspoons salt, and remaining ½ teaspoon pepper. Using potato masher, lightly mash beans until about one-quarter of beans are broken down. Bring to simmer and cook until thickened and liquid is fully incorporated into bean mixture, about 4 minutes. Serve steak with beans and pickled onion mixture.
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