Floribbean Fiesta Steak

Taste the islands with this vibrant steak recipe. Black beans and corn served with Mojo-marinated beef Chuck Eye Steaks. Top with creamy avocado for a dish that can't be beat.

  • 30
  • 4
  • 680
  • 53 g

Ingredients & Cooking


  • 4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)
  • 1 cup prepared mojo marinade
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1-1/4 cups frozen corn
  • 1 cup refrigerated or bottled prepared medium salsa with lime and garlic
  • 1/3 cup packed fresh cilantro leaves
  • 1 ripe avocado, coarsely chopped
  • 1/4 cup prepared ranch dressing
  • 1 teaspoon pepper, divided
  • Salt


  1. Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.
  3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
  4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
  5. Serve steaks with bean mixture. Top with avocado mixture.

Safe Handling Tips

Nutrition Information

Butcher Counter

Chuck Eye Steak (Delmonico) Square-Cut Chuck Primal

A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.
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