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Southwestern Steak Tips with Refried Beans

Adapted from "Simple Weeknight Favorites" by America's Test Kitchen, c2012, p116
4 servings
Prep info
15 min prep + 20 min cook
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat
Mains - Misc
Not tried


  • 1.5 lb sirloin steak tips (trimmed and cut into 2" chunks; called "cap of rump" in the UK)
  • salt and pepper (to taste)
  • 2 T vegetable oil
  • 1 c finely chopped onion
  • 1 t chipotle powder
  • 1 t ground cumin
  • 400 g canned diced tomato (14oz)
  • 1/2 c water (120mL)
  • 3 T fresh lime juice (juice of 2 limes; divided: 2T + 1T)
  • lime wedges (for serving)
  • 5 T chopped cilantro (fresh; divided: 2T + 3T)
  • 30 oz canned refried beans


1. Pat steak tips dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12" skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over, 6-8 minutes. Transfer to serving platter and tent loosely with foil.

2. Add remaining 1 tablespoon oil, onion, and 1/4 tsp salt to now-empty skillet. Lower heat to medium and cook until onion softens, about 5 minutes.

3. Add chile powder and cumin and cook until fragrant, about 30 seconds. Add tomatoes and water and cook until sauce has almost thickened, about 5 minutes.

4. Return steak tips and any accumulated juices to skillet. Stir in 1 tablespoon lime juice and 2 tablespoons cilantro and simmer until sauce is thickened, about 1 minute. Season with salt and pepper to taste.

5. Meanwhile, combine refried beans, remaining 2 tablespoons lime juice, and remaining 3 tablespoons cilantro in a bowl. Cover and microwave until warmed through, about 4 minutes. Serve with steak tips and lime wedges.