Partner, these are not your ordinary steaks. They’re loaded with the southwestern flavors of black beans, salsa, cilantro and lime!
cup Old El Paso™ Thick 'n Chunky salsa
cup Progresso™ black beans, drained, rinsed (from 15- or 19-oz can)
tablespoons finely chopped red onions
tablespoons chopped fresh cilantro
tablespoon lime juice
teaspoons chili powder
beef boneless New York strip steaks (1 1/2 pounds)
teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the chili powder. Cover and refrigerate while preparing beef.
Set oven control to broil.
Sprinkle both sides of beef with remaining 1 teaspoon chili powder and the oregano; gently press into beef. Place beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes; turn. Broil 2 to 5 minutes longer for medium doneness. Serve with salsa.
The bean salsa can be made up to 24 hours ahead and stored covered in the refrigerator.
For a meal in a hurry, serve with cooked instant rice and melon slices.
Vegetarians in the family? The bean salsa would also be delicious on a baked potato.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 100 ),
% Daily Value
- Total Fat
- 11 g
- 11 %
- (Saturated Fat
- 4 g,
- 4 %
- 85 mg
- 85 %;
- 310 mg
- 310 %;
- Total Carbohydrate
- 9 g
- 9 %
- (Dietary Fiber
- 2 g
- 2 %
- 34 g
- 34 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Vegetable; 7 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.