A classic in my house during the summer, the Tomaticán. And sometimes in winter also with frozen corn and can tomatoes. Always served with boiled potatoes or white rice, or both as my grandfather used to like it.
Recipe first published in July 2011.
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An ode to the summer. Fabulous.
- 1 pound thin top sirloin steak
- 1 medium yellow onion, cut in half moons
- 2 raw corn, shelled or 1 cup of frozen corn
- 2 medium tomatoes, chopped into cubes
- 1 tablespoon vegetable oil
- salt and pepper
- In a medium skillet, heat one tablespoon of oil over medium-high heat, dry and season the steak on both sides, brown it 2 minutes per side, remove it to a plate, and let cool.
- In the same pan, cook the onion without adding more oil, occasionally stirring for 5-8 minutes, until it is cooked and begins to brown. Add the corn and chopped tomatoes with their juice. Cook 5 minutes over medium heat, stirring occasionally.
- Slice the meat against the direction of the muscle fibers so that it is tender and add the juices to the pan with the vegetables, stir and heat everything, try and adjust the seasoning.
- Serve immediately with cooked potatoes or white rice.
Keywords: summer beef stew, chilean tomatican, corn tomato beef stew