For best results use Certified Angus Beef ^® brand

SOUTHWESTERN STEAK, BLACK BEANS & RICE

SERVES 6

CUISINE: MEXICAN

CATEGORY: STEAKS, PASTA & RICE DISHES, 30 MINUTES OR LESS

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Tantalize the taste buds with tender, juicy steak topped black beans and rice with bold southwestern flavor. A hearty, delicious meal to make for any occasion.

PREP TIME

20 mins

OTHER TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

35 mins

INGREDIENTS:

• 2 pounds Certified Angus Beef ^® flat iron or tri-tip sirloin steak, about 3/4-inch thick
• 3 cups hot cooked long grain rice
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 2 teaspoons salt, divided
• 2 teaspoons canola oil
• 1/2 teaspoon coarse black pepper
• 1 lime, zested and juiced
• 1 (10-ounce) can tomatoes and green chilies, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 teaspoon chipotle powder
• 1/4 cup chopped cilantro

INSTRUCTIONS:

1. Prepare rice according to package directions; keep warm.
2. In a small mixing bowl combine ancho, cumin, 1 1/2-teaspoons salt and black pepper; rub onto steak until well coated. Heat canola oil in a large skillet over medium-high heat. Pan sear steaks to desired doneness. Place on cutting board to rest.
3. In a large mixing bowl combine lime juice and zest, tomatoes, black beans, corn, chipotle powder and remaining 1/2-teaspoon salt and mix well. Add hot rice and toss to blend.
4. Place rice mixture on large serving platter, arrange steak slices on top and garnish with cilantro.