Red Chile Steak with Beans

1. Brown the Steak

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add the seasoned cubed steak and brown for about 3 to 4 minutes until seared outside but still rare inside. Use a slotted spoon to remove the meat and set it aside.

2. Sauté the Onion

In the same skillet, add the sliced onion and sauté for 4 to 5 minutes until the onion softens and turns translucent.

3. Make the Roux

Pour in the remaining tablespoon of oil and stir in the all-purpose flour, finely chopped garlic, and the ancho and chipotle chile powders. Cook this mixture for about a minute, stirring constantly.

4. Create the Sauce

Gradually whisk in the beef broth, ensuring it incorporates smoothly with the flour mixture. Add in the diced tomatoes with their juice, dried oregano, and ground cumin. Simmer for about 10 minutes.

5. Adjust Seasoning and Consistency

Taste the sauce and adjust the seasoning with salt and, if needed, add a half teaspoon of sugar. Adjust consistency by adding more broth if required.

6. Combine and Heat Through

Return the browned meat and onions to the skillet, along with the drained pinto beans. Stir together and heat through for a couple of minutes until the steak reaches the desired level of doneness.