Southwest Sizzlin' Steaks

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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)

	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.
	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.
	Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low heat. Taste and add garlic salt if needed.
	Meanwhile, sear steaks in a heavy skillet on medium-high heat. Saute 6 minutes per side for medium-rare doneness (145ºF).
	Check beans, adding 1-2 Tbsp. water if needed.
	Serve steaks with beans and pico de gallo.

Steaks can also be prepared on the grill.

Sirloin or top blade steaks can be substituted for the ribeye.

Need help with this recipe? Go to: Marinades, Pan Broiling