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Chilean Beef, Tomato and Corn Sauté

Chilean Beef, Tomato and Corn Sauté

By Rose HattabaughApril 9, 2021

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

The Chilean comfort food called tomaticán matches sweet, summery tomatoes and corn with savory beef and onions. Though it sometimes is referred to as a stew, it’s actually a quick-cooking skillet dish perfect for a weeknight dinner. The recipe from “The Chilean Kitchen” by Pilar Hernandez and Eileen Smith, who aptly describe tomaticán as a “juicy sauté,” inspired our version. Serve with rice or potatoes on the side.

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.

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

Step 1

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.

Step 2

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.

Step 3

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.