Ingredients
- 4 beef chuck eye steaks (cut 1 inch thick)
- 1 cp prepared mojo marinade
- 1 can (15 oz) black beans, rinsed, drained
- 1 ¼ cps frozen corn
- 1 cp refrigerated salsa
- ⅓ cp packed fresh cilantro leaves
- 1 ripe avocado, coarsely chopped
- ¼ cp ranch dressing
- 1 tsp pepper, divided
- Salt
Instructions
Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes – 2 hours.
Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4-6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.
Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and ½ tsp pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
Remove steaks from marinade; discard marinade. Season evenly with remaining ½ tsp pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12-15 minutes for medium rare to medium doneness, turning occasionally. Season with salt, as desired.
Serve steaks with bean mixture. Top with avocado mixture.
Recipe Source: beefitswhatsfordinner.com