Steak Tips with Tomatillo Salsa and Refried Black Beans - CC

By á-48655

Ingredients

• 1 pound tomatillos, husks and stems removed, rinsed, dried, and halved
• 2 jalapeño chiles, stemmed, seeded, and minced
• 1/2 cup minced fresh cilantro
• 2 garlic cloves, minced
• Salt and pepper
• 1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces
• 3 tablespoons vegetable oil
• 1 onion, chopped fine
• 1 teaspoon ground cumin
• 2 (15-ounce) cans black beans, rinsed

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.