This one takes a little bit of prepwork but is well-worth the trouble. We've used a few different cuts of beef that have all worked. Tip- since you use so little of the tomato paste, freeze along with some of the other items chopped up so you'll have them ready for the next time you make it- because you will want to make it again!
http://www.foodnetwork.com/recipes/rachael-ray/sliced-chili-rubbed-flank-steak-on-spicy-rice-with-shrimp-and-guacamole-stacks-recipe/index.html
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