Yield: 1 recipe
Measure | Ingredient |
---|---|
\N \N | MARINADE |
1 teaspoon | Olive oil |
2 tablespoons | Dry white wine |
2 tablespoons | Light soy sauce |
⅛ teaspoon | Hot pepper sauce |
1 \N | Clove garlic; minced |
\N \N | COOKING MIXTURE |
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