This fondue's for you. Served with beef tips, this spicy dipping sauce is the perfect complement for a wonderful Mexican meal.
At a glance
4 – 6 servings
1 (2 lb.) lean rump steak 1 tbsp. vegetable oil 1/2 Spanish onion, finely chopped 1 clove garlic, crushed 1 (14 oz.) can tomatoes, undrained 2 tbsp. tomato paste 1/2 tsp. chili powder 1 fresh green chile, seeded and finely chopped Salt and pepper
Cut meat into 1-inch cubes and put onto a serving plate. To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato paste and chili powder. Simmer uncovered for 10 minutes. Remove the sauce from the heat and purée in a blender or food processor until smooth or press through a sieve to give a smooth sauce. Return to the heat. Add the chopped chile and simmer for 15 minutes more and season with salt and pepper. Serve with the meat cooked in the hot oil.
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