Thursday, December 9, 2010

Steak.Mexican Style.

This is a good recipe for those who like something a little different.

  • 3 tbsp olive oil, divided
  • 1/2 cup minced onion 
  • 2 large garlic cloves, minced 
  • 1 (40.5 oz) can refried beans 
  • 1 jalapeno pepper, minced 
  • 1 (14.5 oz) can stewed tomatoes 
  • 1 (8 oz) can tomato sauce 
  • 1 (8-10 oz) rib eye steaks 
  • 1/2 tsp ground cumin 
  • salt and ground black pepper to taste
  • cilantro, chopped (optional) 

   Heat 2 tbsp oil in large skillet. Cook onion and garlic until tender. Stir in beans. Simmer for 10 minutes. Keep warm. 
   Heat 1 tbsp oil in saucepan. Cook jalapeno until just tender. Add stewed tomatoes and tomato sauce. Heat until warmed through. 
   Combine cumin, salt and pepper; rub into steaks on both sides. Grill or broil to desired doneness. 
   To serve: On each plate, dollop beans, place steak on beans and drizzle sauce over steak.  Sprinkle with cilantro.