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 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)
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.
Tijuana T-Bones
Print
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 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)
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.
Recommended
Brown Sugar Honey Glaze Baked Ham
The perfect holiday accompaniment! Learn how to make a perfectly glazed ham just in time for any gathering or party.
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Vegetarian Taco Salad
No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal