Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Olive oil |
| 2 tablespoons | Dry white wine |
| 2 tablespoons | Light soy sauce |
| ⅛ teaspoon | Hot pepper sauce |
| 1 \N | Garlic clove; minced |
| 4 \N | Beef chuck eye steaks OR rib eye steaks, cut 1-inch thick |
| \N \N | Cooking spray (olive oil-flavored) |
| 2 \N | Garlic cloves; minced |
| ½ cup | Chopped onion |
| ¼ cup | Chopped green pepper |
| ½ teaspoon | Cumin |
| ¼ teaspoon | Oregano |
| 15 ounces | Canned black beans; drained |
| ¼ teaspoon | Garlic salt; or to taste |
| \N \N | Pico de gallo |
MARINADE
STEAKS
1. Prepare marinade. Brush over both sides of steaks; cover and refrigerate overnight.
2. Spray 8" nonstick skillet with cooking spray. Saute 2 cloves garlic, onion, green pepper, cumin and oregano on moderate heat, stirring frequently for 10 minutes.
3. Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low heat. Taste and add garlic salt, if needed.
4. Meanwhile, sear steaks in a heavy frypan on medium-high heat.
Saute 5 minutes per side for medium-rare doneness (150 F).
5. Check beans, adding 1-2 tbsp. water if needed 6. Serve steaks with beans and pico de gallo.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --