Mexican Fondue

1 (2 pound) lean rump steak
1 tablespoon vegetable oil
1/2 Spanish onion, finely chopped
1 clove garlic, crushed
1 (14 ounce) can tomatoes, undrained
2 tablespoons tomato paste
1/2 teaspoon 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 pur