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Beef steak cooked with the classic Mexican trinity of tomato, onion, and serrano chile. This fresh, high protein dish is a quick family dinner staple across Mexico.
Slice the beef sirloin steak into thin strips against the grain for tenderness.
Dice the tomatoes, chop the onion, mince the garlic, and finely slice the serrano chiles for even cooking.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, then sear the beef strips in batches for about 2-3 minutes until browned but not fully cooked.
Lower the heat to medium, add the chopped onion and minced garlic to the same pan and sauté for 2 minutes until softened, scraping up any browned bits.
Add the diced tomatoes and sliced serrano chiles. Season with kosher salt and black pepper, then stir everything together and cook for 7-10 minutes on medium heat until the tomatoes break down and the steak is tender but still juicy.
Taste and adjust seasoning as needed, then serve immediately.
