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 (145ºF).
Check beans, adding 1-2 Tbsp. water if needed.
Serve steaks with beans and pico de gallo.
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