Steak and Black Bean Salad

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:

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.