We first tried this amazing dish at a restaurant in Salt Lake City called The Red Iguana. It was served with nothing more than some of the house made mole sauce and a couple of tortillas and boy did we fall in love. It really is such a simple dish, but it packs a whole lot of flavor. If you want to increase the spice level of this dish, you can add more jalapeno or use a spicier pepper like serrano. You can serve it by itself, with a side of tortillas, over rice, or even make it into tacos, burritos, or enchiladas. It is certainly a dish that stands on its own two feet, but is versatile enough to be used in a ton of different ways.
1 sirloin steak
1 teaspoon salt
1 teaspoon black pepper
4 slices bacon, diced
2 tablespoons olive oil or vegetable oil, divided
1 onion, halved and sliced
1-2 jalapenos, seeded and cut into strips
4 roma tomatoes, diced
1. Rub both sides of the sirloin steak with the salt and pepper. Dice into 1/2 inch pieces. Set aside.
2. Cook diced bacon in a heavy skillet over medium heat until it starts to get crispy, stirring occasionally, about 5 to 7 minutes.
3. Without draining the grease, add in 1 tablespoon oil, increase heat to medium high, and saute onions and jalapenos until onions begin to turn translucent, about 5 minutes.
4. Add in roma tomatoes and cook an additional 2-3 minutes so the tomatoes just barely start to soften up. Transfer cooked vegetables to a bowl.
5. Return the pan to the stove without cleaning. Heat remaining 1 tablespoon oil in the pan briefly over medium-high heat. Add in sirloin steak and let sear, stirring occasionally. Cook about 3 minutes, until you can’t see any pink. Add back in all the vegetables and serve hot.