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Floribbean Fiesta Steak

Taste the islands with this vibrant steak recipe. Black beans and corn served with Mojo-marinated beef Chuck Eye Steaks. Top with creamy avocado for a dish that can't be beat.

  • 30
    min
  • 4
    SERVINGS
  • 680
    Cal
  • 53 g
    Protein

Ingredients:

  • 4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)
  • 1 cup prepared mojo marinade
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1-1/4 cups frozen corn
  • 1 cup refrigerated or bottled prepared medium salsa with lime and garlic
  • 1/3 cup packed fresh cilantro leaves
  • 1 ripe avocado, coarsely chopped
  • 1/4 cup prepared ranch dressing
  • 1 teaspoon pepper, divided
  • Salt

Cooking:

  1. Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

  2. Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.

  3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.

  4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.

  5. Serve steaks with bean mixture. Top with avocado mixture.

677 CALORIES

0 % *

1g SAT FAT

0 % DV **

53g PROTEIN

0 % DV

7.6 mg IRON

0 % DV

15.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using chuck eye steak: 677 Calories; 324 Calories from fat; 36g Total Fat (1 g Saturated Fat; 14 g Monounsaturated Fat;) 162 mg Cholesterol; 1742 mg Sodium; 41 g Total Carbohydrate; 12.7 g Dietary Fiber; 53 g Protein; 7.6 mg Iron; 5.8 mg NE Niacin; 0.7 mg Vitamin B6; 3.7 mcg Vitamin B12; 15.8 mg Zinc; 40.3 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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