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Tex-Mex Steak

Source of Recipe


Unknown






List of Ingredients



• 1 Tbsp chili powder
  
• 1/2 tsp ground cumin
  
• 1/2 tsp salt
  
• 1/4 tsp ground red pepper
  
• 1 big top sirloin steak, cut 1-1/2" thick
  
• 1 (15-oz.) can black beans, rinsed and drained
  
• 1 cup thick salsa (to your taste -- I like it hot)
  
• Fresh cilantro sprigs for garnish (optional)
  






Instructions



1. In a small bowl or cup, combine chili powder, cumin, salt, and red pepper. Trim the fat from the steak and press the seasoning mixture evenly into both sides of the steak. Let it stand while you preheat the barbecue grill until the coals have flamed down and have formed a gray covering ash.
   
   
2. Place the steak on the grill, 4 inches from the coals, and grill for 20 to 25 minutes for rare to medium (turning occasionally). Remove the steak from the grill and let it stand 10 minutes before carving.
   
   
3. Meanwhile, in a medium bowl, combine the beans and salsa. Mix until well-blended. Slice the steak on the bias, across the grain, and arrange on a preheated serving platter. Top with the salsa mixture and garnish with cilantro sprigs, if desired.
   
   Goes good with garlic-cheese toast and a tossed salad.
   
   Makes 4 servings (3 for the hungry ones).