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.
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