The Chilean comfort food called tomaticán matches sweet, summery tomatoes and corn with savory beef and onions. Though it sometimes is referred to as a stew, it actually is a quick-cooking skillet dish perfect for a weeknight dinner. Chopped avocado and a hit of lime balance the richness of the beef.
In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we combine juicy summer tomatoes and sweet corn with seared sirloin steak seasoned with cumin.
The beef is seared in a cast-iron skillet until browned, then removed from the pan and set aside; the onions are cooked in the rendered beef fat to infuse them with rich, meaty flavor. The tomatoes and corn then are added to the pan and cooked until the tomatoes soften and release their juices, creating the base for this stewy one-pan meal.
The steak then is returned to the pan along with fresh parsley. Once heated through, it is transferred to a serving platter and finished with chopped avocado. Serve with rice or potatoes on the side, along with lime wedges for hit of acidity.