Steak and Black Bean Salad

Steak and Black Bean Salad

Rethink your definition of a salad by using Tenderloin Steaks and black beans. This dish is sure to be your family's next favorite dinner.

  • 25
  • 4
  • 288
  • 30 g

Ingredients & Cooking


  • 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.

Nutrition Information

Butcher Counter

Steak and Black Bean SaladTenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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