Peruvian Steak StirFry with Onions and Tomatoes (Lomo Saltado)

Start to finish: 35 minutes Makes: Four servings

1 1/2 pounds sirloin tips, trimmed, cut into three-inch pieces and sliced against the grain into 1/2-inch strips

1 1/2 tsp ground cumin

• Kosher salt and ground black pepper 5 Tbsp soy sauce, divided

3 Tbsp 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 jalapeño chili, stemmed and sliced into thin rounds

1 1/2 cups grape tomatoes, halved

In a medium bowl, combine the steak, cumin, 1 tsp each salt and pepper, and 2 Tbsp of the soy sauce. Marinate at room temperature for 10 minutes. Pat the meat dry and transfer to a plate.

In a 12-inch skillet over high, heat 1 Tbsp of the oil until smoking. Add half of the meat in a single layer and cook, turning once, until well browned on both sides, two to three minutes total. Transfer to a plate. Repeat with 1 Tbsp of the remaining oil and the remaining meat.

In the same pan over medium-high, heat the remaining 1 Tbsp oil until shimmering. Add the onion and cook until just starting to soften, stirring, for two minutes. Stir in the vinegar and remaining soy sauce, scraping the bottom of the pan to remove any browned bits.

Cook for one minute until the sauce thickens slightly. Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes, the meat and any accumulated juices to the pan. Cook until the meat is just warmed through, 30 seconds. Taste and season with salt and pepper.