Steak and Black Bean Salad
Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 14 Min. Cook Time| Ingredients |
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| 4 beef tenderloin steaks, cut 1-in. thick (about 4 oz. each) |
| 3 Tbsp. fresh lime juice, divided |
| 3/4 tsp. chipotle chile powder, divided |
| 1 can (15 oz.) black beans, drained |
| 1/2 c. chopped white onion |
| 1/2 c. chopped tomato |
| 3 Tbsp. chopped fresh cilantro |
| 1 Tbsp. olive oil |
| 1/4 tsp. salt |
| 1/4 c. crumbled queso fresco cheese |
Directions:
1. Combine 1 Tbsp. lime juice and 1/2 tsp. chile powder; drizzle over both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10-14 min. (over medium heat on preheated gas grill, 11-15 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 Tbsp. lime juice, oil, remaining 1/4 tsp. chile powder and salt in medium bowl.
3. Carve steaks into slices; arrange on serving platter. Spoon Black Bean Salad over steak slices. Sprinkle with queso fresco.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 288; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 74mg; Total Carbs: 14g; Fiber: 3g; Protein: 30g; Sodium: 447mg;