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Southwest Sizzlin' Steaks
Fit for a king and all his men. |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
| 4 |
beef ribeye steaks, cut 1-inch thick |
| 1 |
tsp. olive oil |
| 2 |
Tbsp. dry white wine |
| 2 |
Tbsp. light soy sauce |
| 1/8 |
tsp. tobasco sauce |
| 1 |
clove garlic, minced |
| -- |
olive oil-flavored cooking spray |
| 2 |
cloves garlic, minced |
| 1/2 |
cup chopped onion |
| 1/4 |
cup chopped green pepper |
| 1/2 |
tsp. cumin |
| 1/4 |
tsp. oregano |
| 1 |
can (15 ounces) black beans, drained and rinsed |
| ¼ |
tsp. garlic salt, or to taste |
| -- |
prepared fresh pico de gallo (available in the produce section) |
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In a sealable plastic bag, combine olive oil, wine, soy sauce, pepper sauce and 1 clove garlic. Add steaks to bag, seal well and turn to coat all sides of steak. Refrigerate overnight. |
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Spray large nonstick skillet with cooking spray. Saute 2 cloves of garlic, onion, green pepper, cumin and oregano over moderate heat for 5 minutes, stirring frequently. |
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Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low heat. Taste and add garlic salt if needed. |
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Meanwhile, sear steaks in a heavy skillet on medium-high heat. Saute 6 minutes per side for medium-rare doneness (145ºF). |
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Check beans, adding 1-2 Tbsp. water if needed. |
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Serve steaks with beans and pico de gallo. |
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Steaks can also be prepared on the grill.
Sirloin or top blade steaks can be substituted for the ribeye. |
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| Need help with this recipe? Go to:
Marinades,
Pan Broiling |
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