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Share your recipes June 2015

Food Ventures

Rancher’s Steak with Cowboy Caviar

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Courtesy of Guilt-Free Weeknight Favorites. Serves 6, 1/6 recipe per serving.

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon cayenne pepper

2 & ½ pounds well-trimmed boneless beef top sirloin steak, about 1 inch thick

1 (15-ounce) can black beans, rinsed and drained

1 tomato, seeded and chopped

½ red onion, chopped

3 tablespoons coarsely chopped cilantro

Preheat the broiler. Coat a rimmed baking sheet with cooking spray.

In a small bowl, combine the chili powder, cumin, salt, and cayenne pepper; mix well and set aside 2 teaspoons. Rub the remaining mixture evenly over the entire steak and place on prepared baking sheet.

Broil the steak 25 to 30 minutes for medium-rare to medium, or until desired doneness, turning once during the broiling.

Meanwhile, make the Cowboy Caviar. In a medium bowl, combine the remaining ingredients, including the reserved seasoning mixture; mix well.

Let steak rest 5 minutes before thinly slicing beef across the grain. Serve topped with the Cowboy Caviar. It is suggested to make the Cowboy Caviar ahead of time and refrigerate, allowing the flavors to blend well. Serve the chilled mixture over the warm, sliced steak.

Choices/Exchanges, 1 starch, 1 vegetable, 6 lean protein

 


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