Southwest sizzlin' steak
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MARINADE | ||
| 1 | teaspoon | Olive oil |
| 2 | tablespoons | Dry white wine |
| 2 | tablespoons | Light soy sauce |
| ⅛ | teaspoon | Hot pepper sauce |
| 1 | Clove garlic; minced | |
| COOKING MIXTURE | ||
| 4 | Beef chuck eye steaks; cut 1-inch thick * | |
| Olive oil-flavored cooking spray | ||
| 2 | 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 |
| Pico de gallo | ||
Directions
* 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