Floribbean Fiesta Steak

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Floribbean Fiesta Steak

Floribbean Fiesta Steak
Total Recipe Time:  30 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings

Ingredients

4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each) 1 cup prepared mojo marinade1 can (15 ounces) black beans, rinsed, drained1-1/4 cups frozen corn1 cup refrigerated or bottled prepared medium salsa with lime and garlic 1/3 cup packed fresh cilantro leaves1 ripe avocado, coarsely chopped1/4 cup prepared ranch dressing 1 teaspoon pepper, divided Salt

Instructions

  1. Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.
  3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
  4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
  5. Serve steaks with bean mixture. Top with avocado mixture.

Cook'sTip

Four beef Ranch steaks, cut 1 inch thick or Flat Iron Steaks, about 8 ounces each, may be substituted for Chuck Eye Steaks. Cook Ranch Steaks 12 to 15 minutes (Flat Iron Steaks 11 to 14 minutes) for medium rare to medium doneness, tuning occasionally.
Nutrition information per serving, using Chuck Eye Steak: 677 calories; 36 g fat (1 g saturated fat; 14 g monounsaturated fat); 162 mg cholesterol; 1742 mg sodium; 41 g carbohydrate; 12.7 g fiber; 53 g protein; 5.8 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 7.6 mg iron; 40.3 mcg selenium; 15.8 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.Nutrition information per serving, using Flat Iron Steak: 645 calories; 34 g fat (8 g saturated fat; 13 g monounsaturated fat); 106 mg cholesterol; 1752 mg sodium; 41 g carbohydrate; 12.7 g fiber; 51 g protein; 8.3 mg niacin; 0.9 mg vitamin B6; 6.1 mcg vitamin B12; 6.9 mg iron; 34.6 mcg selenium; 15.7 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.Nutrition information per serving, using Ranch Steak: 593 calories; 27 g fat (6 g saturated fat; 11 g monounsaturated fat); 118 mg cholesterol; 1763 mg sodium; 41 g carbohydrate; 12.7 g fiber; 53 g protein; 7.8 mg niacin; 0.7 mg vitamin B6; 5.2 mcg vitamin B12; 7.6 mg iron; 51.6 mcg selenium; 11.4 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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