Tijuana T-Bones
Hot off the grill, this steak sizzles with the flavor of a 2-ingredient marinade and a kicked-up salsa, featuring avocado, cilantro and black beans. It's an easy and delicious way to impress your guests.
Ingredients
1.5 cups Pace® Chunky Salsa
2.5 teaspoons ground cumin
2 pounds beef T-bone steak(4 steaks), 1/2-inch thick
2 tablespoons fresh lime juice
0.25 cup chopped cilantro
1 can (about 15 ounces) black beans, rinsed and drained
1 large avocado, peeled, pitted and chopped (about 1 1/2 cups)
2.5 teaspoons ground cumin
2 pounds beef T-bone steak(4 steaks), 1/2-inch thick
2 tablespoons fresh lime juice
0.25 cup chopped cilantro
1 can (about 15 ounces) black beans, rinsed and drained
1 large avocado, peeled, pitted and chopped (about 1 1/2 cups)
Instructions
Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they're marinating.
Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.
Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.
Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.
Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.
Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.
Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.
Tijuana T-Bones
Hot off the grill, this steak sizzles with the flavor of a 2-ingredient marinade and a kicked-up salsa, featuring avocado, cilantro and black beans. It's an easy and delicious way to im...
Directions
Print
Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they're marinating.Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.
Ingredients
1.5 cups Pace® Chunky Salsa2.5 teaspoons ground cumin2 pounds beef T-bone steak(4 steaks), 1/2-inch thick2 tablespoons fresh lime juice0.25 cup chopped cilantro1 can (about 15 ounces) black beans, rinsed and drained1 large avocado, peeled, pitted and chopped (about 1 1/2 cups)
Grilled Swordfish Steaks with Citru...
Swordfish steaks are grilled and then topp...
Wild West Picante Burgers
Fire up the grill and tempt family and gue...
Shredded BBQ Chicken Sandwiches
It takes just 35 minutes to make these mo...
Grilled Tomatillo Tuna Steaks
Cooking a fish dish that the family will l...