IRON for Teen Girls IRON_Teen_eBook | Page 8

Southwestern Beef Steak and Kidney Beans 1 tsp 1 tsp 1/4 tsp 1 lb (500 g) 2 tbsp 1/2 cup 1 1/2 cup 1/2 cup 1/3 cup 1 can (19 oz/540 mL) Cajun spice (recipe below) ground cumin EACH salt and hot pepper flakes Grilling Steak (e.g. Strip Loin or Top Sirloin), about 3/4-inch thick olive oil chopped red onion sweet red pepper, diced salsa frozen corn tomato ketchup kidney beans, drained and rinsed 1. Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture. 2. Heat half of the oil in non-stick skillet over medium- high heat. Cook steak about 8 minutes, turning at least twice; for medium-rare doneness cook to 145°F. Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain. 3. Meanwhile, reduce heat to medium; add remaining oil. Add onion, red pepper and reserved spice mixture, cook, stirring occasionally until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Toss with steak slices; serve with squeeze of lime. Makes 6 servings. Cajun spice: 1/4 tsp EACH paprika, dried oregano, garlic powder and thyme. thinkbeef.ca