A hearty supper of steak and spiced beans in under 30 minutes? We made it happen. Quick-pickled red onion and jalapeno add brightness and spice to this Tex-Mex inspired, one-skillet meal.
Notes
Sirloin steak tips are often sold as flap meat. We like to garnish this dish with fresh cilantro leaves.
Ingredients
- ½ small red onion - sliced thin
- ¼ cup distilled white vinegar - or other vinegar 5% acidity or greater
- 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 teaspoons + 1 ½ teaspoon
- 2 ½ teaspoons ground cumin - divided, ½ teaspoon + 2 teaspoons
- 1 ½ teaspoons pepper - divided, 1 teaspoon + ½ teaspoon
- 2 tablespoons vegetable oil
- 3 garlic cloves - minced
- 3 15-ounce cans pinto beans - rinsed
- 1 ½ cups chicken broth
Instructions
Pickle the vegetables:
- Combine onion, vinegar, and jalapeño in small bowl.
- Cover and microwave until hot, about 2 minutes; set aside.
Cook the beef:
- 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.
Prepare the beans & serve:
- 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.