In this flavorful Chilean comfort dish, tomaticán, ripe summer tomatoes and sweet corn are paired with savory beef and onions for a quick skillet meal. Tomaticán, a beloved Chilean dish, combines the sweetness of summer tomatoes and corn with the savory taste of beef and onions. Often mistaken for a stew, this quick-cooking skillet meal is perfect for a weeknight dinner. Chopped avocado and a splash of lime balance the richness of the beef. In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” juicy summer tomatoes and sweet corn are combined with seared sirloin steak seasoned with cumin.
This Chilean sauté of beef and summer produce is both comforting and light. The beef is seared in a cast-iron skillet until browned, then removed from the pan and set aside. The onions are cooked in the rendered beef fat, infusing them with rich, meaty flavor. The tomatoes and corn are then added to the pan and cooked until the tomatoes soften and release their juices, creating the base for this one-pan meal.
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The steak is then returned to the pan along with fresh parsley. Once heated through, it is transferred to a serving platter and finished with chopped avocado. Serve with rice or potatoes on the side, along with lime wedges for a hint of acidity. Make sure to include the juices when adding the tomatoes to the skillet, and don’t worry if the beef isn’t fully cooked after searing. The small pieces will continue to cook when mixed with the vegetables.
Recipe: Chilean Beef, Tomato, and Corn Sauté
Start to finish: 35 minutes
Serves: 4 to 6
Ingredients:
- 1 tablespoon ground cumin
- Kosher salt and ground black pepper
- 1½ pounds beef sirloin steak tips or flat iron steak, cut 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 fresh flat-leaf parsley or cilantro, chopped
- 1 ripe avocado, halved, pitted, peeled, and chopped
- Lime wedges, to serve
Directions:
- In a large bowl, mix the cumin with 1 teaspoon each of salt and pepper. Measure 2 teaspoons into a small bowl and set aside. Add the beef to the remaining seasoning mixture and toss to coat.
- In a 12-inch skillet over medium-high heat, 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. Transfer to a plate, leaving the fat in the pan. Cook the remaining beef in the same way, then transfer to the plate.
- To the skillet over medium-high heat, add the remaining 1 tablespoon of oil, the onion, and a pinch of salt. Cook, scraping up any browned bits, until the onion begins to brown, 2 to 3 minutes.
- Add the tomatoes, corn, and 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 avocado, and serve with lime wedges.
