Ingredients
½ small red onion, sliced thin
¼ cup distilled white vinegar
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 ½ teaspoons ground cumin, divided
1 ½ teaspoons pepper, divided
2 tablespoons vegetable oil
3 garlic cloves, minced
3 cans (15 ounces each) pinto beans, rinsed
1 ½ cups chicken broth
Directions
1
Combine onion, vinegar, and jalapeño in small bowl. Cover and microwave until hot, about 2 minutes; set aside.
2
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.
3
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.