Ingredients:
2 boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1 1/4 pounds)
2 t fajita seasoning
1 15 ounce can black beans, rinsed and drained
1/3 cup bottled barbecue sauce
2 to 3 tomatoes, sliced
Corn bread (optional)
Picled jalapeno peppers (optional)
Directions:
Preheat grill pan over medium-high heat. Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees) or 12 to 15 minutes for medium (160 degrees).
Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microcook on high (100% power) for 3 minutes, stirring once.
Serve steaks with sliced tomatoes, beans and corn bread. Top with pickled jalapeno slices.
Serves 4
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