Name: Sirloin Steak Tips with Charro Beans
Total time: 30 min
Yield: Serves 4
Ingredients: 1/2 small red onion, sliced thin; 1/4 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 1/2 teaspoons kosher salt, divided; 2 1/2 teaspoons ground cumin, divided; 1 1/2 teaspoons pepper, divided; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 3 cans (15 ounces each) pinto beans, rinsed; 1 1/2 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

This recipe was developed and tested using Diamond Crystal Kosher Salt. If you have Morton Kosher Salt, which is denser than Diamond Crystal, reduce the salt to 1 1/2 teaspoons in step 2 and to 1 teaspoon in step 3. 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.