Steak and Black Bean Salad
Rethink your definition of a salad by using Tenderloin Steaks and black beans. This dish is perfect for an entrée or a starter salad.
-
25
min -
4
SERVINGS -
288
Cal -
30 g
Protein
Ingredients & Cooking
Ingredients:
- 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
Cooking:
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.
Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 tablespoons lime juice, oil, remaining 1/4 teaspoon chile powder and salt in medium bowl.
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 Loin Primal
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