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Southwest Sizzlin' Steaks
Fit for a king and all his men.
Serves 4

4 beef ribeye steaks, cut 1-inch thick

1 tsp. olive oil
2 Tbsp. dry white wine
2 Tbsp. light soy sauce
1/8 tsp. tobasco sauce
1 clove garlic, minced
-- olive oil-flavored cooking spray
2 cloves garlic, minced
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. cumin
1/4 tsp. oregano
1 can (15 ounces) black beans, drained
1/4 tsp. garlic salt, or to taste
-- prepared fresh pico de gallo

In a sealable plastic bag, combine olive oil, wine, soy sauce, pepper sauce
and 1 clove garlic. Add steaks to bag, seal well and turn to coat all sides of steak.
Refrigerate overnight.

Spray large nonstick skillet with cooking spray. Saute 2 cloves of
garlic, onion, green pepper, cumin and oregano over moderate heat
for 5 minutes, stirring frequently.

Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low heat.
Taste and add garlic salt if needed. Meanwhile, sear steaks in a heavy
skillet on medium-high heat. Saute 6 minutes per side for medium-rare
doneness (145F).

Check beans, adding 1-2 Tbsp. water if needed.
Serve steaks with beans and pico de gallo.

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