Southwest sizzlin' steaks

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



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 --

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