Steak Tips with Tomatillo Salsa and Refried Black Beans
By America's Test KitchenPublished on February 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound tomatillos, husks and stems removed, rinsed, dried, and halved2 jalapeño chiles, stemmed, seeded, and minced½ cup minced fresh cilantro 2 garlic cloves, mincedSalt and pepper 1 ½ pounds sirloin steak tips, trimmed and cut into 1 ½-inch pieces3 tablespoons vegetable oil 1 onion, chopped fine1 teaspoon ground cumin 2 (15-ounce) cans black beans, rinsed
Instructions
- Pulse tomatillos in food processor until coarsely chopped, about 8 pulses. Transfer to fine-mesh strainer set over bowl and let drain for 5 minutes; reserve 3/4 cup liquid. Combine half of jalapeños, 1/4 cup cilantro, half of garlic, drained tomatillos, and 1/4 cup reserved tomatillo liquid in bowl. Season with salt and pepper to taste.
- Pat steak dry and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until browned all over and meat registers 125 degrees (for medium-rare), 6 to 8 minutes. Transfer to plate and tent loosely with aluminum foil. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until just softened, about 2 minutes. Add cumin, remaining jalapeño, and remaining garlic and cook until fragrant, about 30 seconds. Add beans and remaining 1/2 cup reserved tomatillo liquid. Using potato masher, coarsely mash beans. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in remaining 1/4 cup cilantro. Season with salt and pepper to taste. Serve steak with beans and salsa.
Time
30 minutesYield
Serves 4Ingredients
1 pound tomatillos, husks and stems removed, rinsed, dried, and halved
2 jalapeño chiles, stemmed, seeded, and minced
½ cup minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
1 ½ pounds sirloin steak tips, trimmed and cut into 1 ½-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed
Ingredients
1 pound tomatillos, husks and stems removed, rinsed, dried, and halved
2 jalapeño chiles, stemmed, seeded, and minced
½ cup minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
1 ½ pounds sirloin steak tips, trimmed and cut into 1 ½-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed
Ingredients
1 pound tomatillos, husks and stems removed, rinsed, dried, and halved
2 jalapeño chiles, stemmed, seeded, and minced
½ cup minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
1 ½ pounds sirloin steak tips, trimmed and cut into 1 ½-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed
Why This Recipe Works
Bright, tangy tomatillos balance the richness of the steak.
Instructions
- Pulse tomatillos in food processor until coarsely chopped, about 8 pulses. Transfer to fine-mesh strainer set over bowl and let drain for 5 minutes; reserve 3/4 cup liquid. Combine half of jalapeños, 1/4 cup cilantro, half of garlic, drained tomatillos, and 1/4 cup reserved tomatillo liquid in bowl. Season with salt and pepper to taste.
- Pat steak dry and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until browned all over and meat registers 125 degrees (for medium-rare), 6 to 8 minutes. Transfer to plate and tent loosely with aluminum foil. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until just softened, about 2 minutes. Add cumin, remaining jalapeño, and remaining garlic and cook until fragrant, about 30 seconds. Add beans and remaining 1/2 cup reserved tomatillo liquid. Using potato masher, coarsely mash beans. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in remaining 1/4 cup cilantro. Season with salt and pepper to taste. Serve steak with beans and salsa.
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