Southwest sizzlin' steak

Yield: 1 recipe

Measure Ingredient
1 teaspoon Olive oil
2 tablespoons Dry white wine
2 tablespoons Light soy sauce
⅛ teaspoon Hot pepper sauce
1 \N Clove garlic; minced
4 \N Beef chuck eye steaks; cut 1-inch thick *
\N \N Olive oil-flavored cooking spray
2 \N Cloves garlic; minced
½ cup Chopped onion
¼ cup Chopped green pepper
½ teaspoon Cumin
¼ teaspoon Oregano
1 can (15 oz) black beans; drained
¼ teaspoon Garlic salt; or to taste
\N \N Pico de gallo

* Or Rib Eye Steaks

Prepare marinade. Brush over both sides of steaks; cover and refrigerate overnight.

Spry 8" nonstick skillet with cooking spray. Saute 2 cloves garlic, onion, green pepper, cumin and oregano on moderate heat, stirring frequently for 10 minutes. Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low heat. Taste and add garlic salt, if needed. Menwhile, sear steaks in a heavy frypan on medium-high heat.

Saute 5 minutes per side of medium-rare doneness (150! F) Check beans, adding 1 - 2 Tbsp. water if needed. Serve steaks with beans and pico de gallo.

from County Extension Agents, Brown County posted by teri chesser 10/95

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