2 tablespoons schmaltz or olive oil
1 ¼ pounds boneless beef steak (for a quick dinner, London Broil, side, hanger or skirt steaks; for a more special occasion, ribeye or flat iron), cut into 1‐inch cubes and patted dry on paper towels Liberal sprinkling of kosher salt for the meat, plus a little for the sauce if necessary
1 large white onion, thinly sliced
⅓ cup red wine OR 1 tablespoon Worcestershire sauce
1, 15‐ounce can diced tomatoes, drained
2 cups Roasted Jalapeño‐ Tomato Salsa
½ to ¾ cup sliced pickled jalapeños, well drained (optional)
⅓ cup chopped fresh cilantro, plus a few sprigs for garnish OR a couple of tablespoons chopped fresh epazote, plus a few leaves or sprigs for garnish
1. In a large, heavy skillet, heat the oil over medium‐high. Sprinkle the meat liberally with salt. When the oil is quite hot, lay in the meat cubes in an uncrowded layer and quick‐fry, stirring and turning them all regularly, until nicely browned, for about 4 to 5 minutes. Remove with a slotted spoon to a plate. (If you cut into a cube of meat, it should still be no more cooked than about medium‐rare.)
2. With the skillet still on the heat, add the onion and cook, stirring, for 3 or 4 minutes until golden, then add the wine or Worcestershire and stir as it quickly evaporates. Next, add the tomatoes, stir regularly for 2 to 3 minutes as they darken and any liquid they lose evaporates (this will sweeten them considerably). And, lastly, add the salsa, optional pickled jalapeños and whichever herb you’ve chosen. Bring to a simmer, then reduce the heat to medium. Taste the sauce and season with salt if necessary.
3. Add the meat back to the pan along with any juice that has accumulated on the plate, let heat through (or simmer for a couple of minutes if you like your meat more done), then spoon into a warm platter and garnish with herb sprigs.