Steak and Black Bean Salad

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Total Recipe Time:  20 to 25 minutes
Makes 4 servings

4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
3 tablespoons fresh lime juice, divided
3/4 teaspoon chipotle chile powder, divided
1 can (15 ounces) black beans, drained
1/2 cup chopped white onion
1/2 cup chopped tomato
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup crumbled queso fresco cheese
1.Combine 1 tablespoon lime juice and 1/2 teaspoon chile powder; drizzle over both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2.Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 tablespoons lime juice, oil, remaining 1/4 teaspoon chile powder and salt in medium bowl.
3.Carve steaks into slices; arrange on serving platter. Spoon Black Bean Salad over steak slices. Sprinkle with queso fresco.
Nutritional Information
Nutrition information per serving: 288 calories; 12 g fat (4 g saturated fat; 6 g monounsaturated fat); 74 mg cholesterol; 447 mg sodium; 14 g carbohydrate; 3.6 g fiber; 30 g protein; 7.3 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 28.3 mcg selenium; 4.8 mg zinc; 96.0 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.
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