Recipe by The Canola Info Virtual Kitchen
"Grilled chili rubbed steak slices rest on a bed of black beans and rice. Leftovers make a perfect filling for wraps."
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boneless top sirloin steak, about 3/4-inch thick, trimmed
canola oil, divided
1 1/2 tablespoons
1 1/4 teaspoons
1 (10 ounce) can
tomatoes and green chilies, undrained
1 (15 ounce) can
black beans, rinsed and drained
hot cooked long grain rice
Absolutely delicious. I did not add cilantro though..that might have made it even better. I am glad that I did not opt for the cheaper cut of steak. the top sirloin was worth every penney. Sorry that I did not take a picture of it for you but my mouth was watering....
As usual I made a couple of minor changes: I rubbed the steak with the oil/chili/cumin/salt, and let it sit in the fridge for a couple of hours. I cooked it on the Foreman grill, then sliced it really thinly (used a pretty cheap cut of steak). Finally, instead of lemon, I used the juice of one lime. I thought it was just ok, but Husband really enjoyed it. Thanks!
I was really excited to make this recipe. I love southwestern food and this recipe looked easy enough to prepare. It was in fact simple to make and was very inexpensive as well. However, I was not really impressed with it. The steak tasted really good. I like the combination of spices that are used in it. But the rice was way too lemony for my liking. Either I had some amazing produce, or this recipe just calls for too much lemon. In hindsight, I would probably do without the lemon and just squeeze some on top afterwards to give it some zest. The lemon issues aside, I think if you are looking for a quick fix meal, this is will do. If you are looking for a knock your socks off southwestern meal, this is not it.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Steak, Black Beans & Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 365
** Calories from Fat: 114
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