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Steak and Black Bean Salad
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 Min. Cook Time: 14 Min. What you need:
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+ 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 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 Nutritional information:
Calories: 288; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 74mg; Total Carbs: 14g; Fiber: 3g; Protein: 30g; Sodium: 447mg;
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