Thursday, May 9, 2013

Tijuana T-Bones Steak

1 1/2 cups Pace® Chunky Salsa
2 1/2 teaspoons ground cumin
4 beef T-bone steaks (about 8 ounces each), 1/2-inch thick
2 tablespoons fresh lime juice
... 1/4 cup chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 large avocado, peeled, pitted and chopped (about 1 1/2 cups)

How to Make It-
1 Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they're marinating.
2 Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.
3 Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.
4 Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.