Recipe: Samba Steak Stir-Fry with Pico de Gallo

SAMBA STEAK STIR-FRY

1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
FOR THE RUB:
3 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 teaspoons ground chipotle chile pepper
FOR THE STIR FRY:
3 teaspoons vegetable oil, divided use
1 1/2 cups thinly sliced bell pepper, any color
1/2 medium white onion, cut into 1/2-inch wedges
1 medium jalapeno pepper, thinly sliced
Salt
FOR SERVING:
8 small whole wheat tortillas (about 6-inch diameter), warmed (for serving)
Pico de Gallo (recipe follows)

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly; set aside.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeno; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.

Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.

Return all beef and vegetables to skillet. Season with salt, as desired.

Serve beef mixture in tortillas; top with Pico de Gallo.

PICO DE GALLO

3/4 cup chopped tomatoes
1/4 cup chopped white onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeno pepper
1 tablespoon fresh lime juice
Salt

Combine ingredients in medium bowl. Season with salt, as desired. Cover and refrigerate until ready to use.

TEST KITCHEN TIP:
A twelve-inch cast iron pan may be substituted for large nonstick skillet. Cooking times will remain the same.

Makes 4 servings
Source: Cattlemen's Beef Board