Steak and Black Bean Salad
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 Min.
Cook Time: 14 Min.
Prep Time: 10 Min.
Cook Time: 14 Min.
What you need:
* 4 beef tenderloin steaks, cut 1-in. thick (about 4 oz. each)
* 3 Tbsp. fresh lime juice, divided
* 3/4 tsp. chipotle chile powder, divided
* 1 can (15 oz.) black beans, drained
* 1/2 c. chopped white onion
* 1/2 c. chopped tomato
* 3 Tbsp. chopped fresh cilantro
* 1 Tbsp. olive oil
* 1/4 tsp. salt
* 1/4 c. crumbled queso fresco cheese
* 3 Tbsp. fresh lime juice, divided
* 3/4 tsp. chipotle chile powder, divided
* 1 can (15 oz.) black beans, drained
* 1/2 c. chopped white onion
* 1/2 c. chopped tomato
* 3 Tbsp. chopped fresh cilantro
* 1 Tbsp. olive oil
* 1/4 tsp. salt
* 1/4 c. crumbled queso fresco cheese
What to do:
1. Combine 1 Tbsp. lime juice and 1/2 tsp. chile powder; drizzle over both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10-14 min. (over medium heat on preheated gas grill, 11-15 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 Tbsp. lime juice, oil, remaining 1/4 tsp. chile powder and salt in medium bowl.
3. Carve steaks into slices; arrange on serving platter. Spoon Black Bean Salad over steak slices. Sprinkle with queso fresco.
* Recipe Courtesy of The Beef Checkoff
2. Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 Tbsp. lime juice, oil, remaining 1/4 tsp. chile powder and salt in medium bowl.
3. Carve steaks into slices; arrange on serving platter. Spoon Black Bean Salad over steak slices. Sprinkle with queso fresco.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 288; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 74mg; Total Carbs: 14g; Fiber: 3g; Protein: 30g; Sodium: 447mg;