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.
cost per recipe: $32.83
The price is determined by the national average.
cups Pace® Chunky Salsa
teaspoons ground cumin
pounds beef T-bone steak(4 steaks), 1/2-inch thick
tablespoons fresh lime juice
cup chopped cilantro
can (about 15 ounces) black beans, rinsed and drained
large avocado, peeled, pitted and chopped (about 1 1/2 cups)
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.
Pace® Chunky Salsa
April 1, 2010
My husband made these except he cut the meat off of the t-bones to marinate them and grilled them. DELICIOUS! tender, juicy, YUMMY! I loved the salsa mix with the beans and avacado. I enven saved the leftover salsa and put it on my nachos another night!
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