Corn, tomato, and beef sauteed dish (tomatican)

A classic in my home in Chile during the summer, and sometimes in winter also with frozen corn and tomatoes from jar. Served with boiled potatoes or white rice.
Potatoes (pictured) are new potatoes, washed them well and cook in the microwave with a little water, it takes some 5-8 minutes at HIGH, then let stand 5 minutes and crush with a fork.

Corn, tomato and beef sauteed dish
2 persons

Ingredients:

•      1 (200 grams) lean steak, 1/2 inch thick or so, such top sirlion
•      1 onion cut in thin half moons
•      2 raw shelled ear of corn or 1 cup frozen
•      2 medium tomatoes, diced
•      salt, pepper, oil

Directions:

1.      In a medium skillet heat 1 tablespoon oil over medium-high, pat dry with a paper towel and season the steak with salt and pepper, browned the steak on both sides for 2 minutes each side, move to a plate and let cool.
2.      In the same skillet without adding more oil cook the onion, stirring occasionally for 5-8 minutes, until cooked and beginning to brown, add the corn and chopped tomatoes with their juice, cook over medium heat 5 minutes stirring occasionally.
3.      Cut the steak on long pieces and add the meat and the meat juices to the skillet, stir and heat all, taste and adjust the seasoning, serve immediately with boiled potatoes or white rice.