 |
Black Cat Steaks
A great steak that no one will be afraid to eat. |
Prep: 10 minutes
Cook: 15-18 minutes
Servings: Serves 4
| 4 |
beef top blade or flat iron steaks, approximately 3/4-inch thick |
| 1 |
Tbsp. chili powder |
| 1 |
tsp. ground cumin |
| 1 |
tsp. salt |
| 1/2 |
tsp. ground red pepper |
| 1 |
can (15 oz.) black beans, rinsed and drained |
| 1 |
medium tomato, chopped |
| 1 |
small red onion, finely chopped |
| 1 |
small green bell pepper, chopped |
| 2 |
Tbsp. fresh cilantro |
|
 |
 |
In a small bowl, combine the chili powder, ground cumin, salt and ground red pepper. Measure 2 tsp. of the mixture and reserve. |
|
|
Press remaining spice mixture onto surface of steaks. Grill over medium coals for 15-18 minutes for medium rare. Remove steaks when meat thermometer registers 140°F for medium rare to 150°F for medium. |
|
|
Meanwhile, in a medium bowl, combine the beans, tomato, onion, bell pepper and reserved spice mix. |
|
|
Serve the salsa with the grilled steaks. |
|
| Need help with this recipe? Go to:
Grilling |
|
|
