Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To cure the beef, combine 2 tablespoons kosher salt, 1 tablespoon brown sugar, 1 tablespoon chipotle powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 0.5 teaspoon dried oregano, and 0.5 teaspoon garlic powder in a small bowl.

2. 2

   Thoroughly rub the spice mixture over all sides of 1.5 pounds (680 grams) trimmed beef sirloin, then place the beef in a non-reactive dish, cover, and refrigerate for 3 to 5 days, turning once daily.

3. 3

   After curing, rinse the beef under cold running water to remove excess rub, pat it completely dry with paper towels, and then thinly slice the cured beef against the grain into bite-sized pieces.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet or 'tava' over medium-high heat, then add 1 large thinly sliced onion and cook until softened for about 5 minutes.

5. 5

   Add 2 thinly sliced bell peppers and 2 minced cloves of garlic to the skillet, stirring and cooking for another 5-7 minutes until the peppers begin to soften.

6. 6

   Stir in 3 diced medium tomatoes and 1 tablespoon of tomato paste, cooking for 3 minutes while occasionally stirring to meld the flavors.

7. 7

   Add the thinly sliced cured beef to the skillet along with 0.5 cup of beef broth, bring to a simmer, cover, and cook for 15-20 minutes until the beef is tender and the flavors have deepened.

8. 8

   Garnish the Chipotle Cured Beef and Pepper Tava with freshly chopped parsley before serving.