Mexican Steak With Salsa Verde And Refried Beans
Here’s a great meal for any season! Perfect for warm weather grilling season, but also a most appealing supper dish on a chilly winter day.
3 - 4 pounds lean sirloin steak, cut into serving size pieces
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon black pepper
1 teaspoon chili powder
Salt, to taste
1 recipe Randall Hearty and Healthy Refried Beans*
1 recipe Salsa Verde**
Fresh flour tortillas
Stir the garlic into the oil. Mix in the pepper, chili powder and salt.
Rub the oil mixture into both sides of the steak. Set aside for 1 hour before grilling or broiling.
Make the Randall Hearty and Healthy Refried Beans according to the recipe. Keep warm or reheat covered, in the microwave at serving time.
* Randall Hearty 'N Healthy Refried Beans:
1 48-ounce jar Randall Pinto Beans
6 tablespoon extra-virgin olive oil
2 cups chopped onion
1 tablespoon sugar
1 1/2 teaspoons hot pepper sauce
1 teaspoon salt, (or to taste)
8 ounces shredded jack cheese
Extra cheese for the top, if desired
Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve.
Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
Stir in the puréed beans.
Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often.
Stir in the cheese until it is melted.
Serve hot as a vegetable side dish with more cheese melted on top of each serving.
Makes about 5 cups.
**Salsa Verde:
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh jalapeño pepper
1 4 ounce can chopped mild green chilies
1 cup chopped onion
1 teaspoon cumin
Salt, to taste
1/4 cup chopped cilantro
2 tablespoons cider vinegar
Heat the oil in a heavy skillet.
Add the peppers, chilies, onion and cumin. Sauté, stirring, over high heat until onion is tender .... about 5 minutes.
Remove from heat and allow to cool. Salt to taste.
Stir in the cilantro and vinegar.
Serve chilled or at room temperature.
Makes about 1 cup.
To Serve:
Grill or broil the steak, turning only once, to desired doneness.
Serve with Randall Hearty and Healthy Refried Beans on the side and Salsa Verde to sprinkle over the top.
Serve warmed flour tortillas on the side. (They may be lightly buttered and warmed in foil.)
Serves 6 to 8.