Cuban Style Sirloin Tips
Ingredients
2 lbs tri-tip steak, cut into 1 inch cubes | ||
1/2 cup olive oil | ||
2 medium onions, chopped | ||
6 garlic cloves, chopped | ||
1 (6 oz) can tomato paste | ||
1 cup water | ||
2 tbs beef stock | ||
1 tsp cider vinegar | ||
1 tsp chili powder | ||
kosher salt and black pepper to taste | ||
2 tsp cumin | ||
1/4 cup golden raisins | ||
1 (6 oz) jar green olives with pimento, drained and roughly chopped |
- Heat oil in a large skillet.
- Add beef and brown on all sides, then remove from skillet.
- Place onions and garlic in skillet and cook for 3-5 minutes until onions are translucent. Take care not to burn garlic.
- Add tomato paste, water, beef stock, and vinegar.
- Simmer for 10 minutes, then stir in chili powder, pepper and cumin.
- Return beef to skillet, add raisins and olives.
- Season with salt and pepper.
- Simmer covered for 30 minutes, stirring occasionally.
- Serve over white rice.
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