Milk Street'S Lomo Saltado

• 1 1/2 pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into 1/2-inch strips
• 1/2 teaspoon ground cumin
• 1 pinch kosher salt, plus more to taste
• 1 pinch ground black pepper, plus more to taste
• 5 tablespoons soy sauce, divided
• 3 tablespoons grapeseed or other neutral oil, divided
• 1 large red onion, halved and cut into 1/2-inch half rings
• 1/4 cup red wine vinegar
• 2 medium garlic cloves, minced
• 1 jalapeno chili, stemmed and sliced into thin rounds
• 1 1/2 cups cups grape tomatoes, halved

1. In a medium bowl, combine the steak, cumin, 1 teaspoon each salt and pepper, and 2 tablespoons of the soy sauce. Marinate at room temperature for 10 minutes. Drain, pat the meat dry and transfer to a plate.
2. In a 12-inch skillet over high, heat 1 tablespoon of the oil until barely smoking. Add half of the meat in a single layer and cook, turning once, until well browned on both sides, 2 to 3 minutes total. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.
3. In the same pan over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook until just starting to soften, stirring, forrn2 minutes. Stir in the vinegar and remaining 3 tablespoons soy sauce, scraping the bottom of the pan.
4. Cook for 1 minute, or until the sauce thickens slightly. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes, the meat and any accumulated juices. Cook until the meat is just warmed through, 30 seconds. Taste and season with salt and pepper.

sirloin tips, ground cumin, kosher salt, ground black pepper, soy sauce, grapeseed, red onion, red wine vinegar, garlic, chili, grape tomatoes

Taken from food52.com/recipes/80684-milk-street-s-lomo-saltado (may not work)