Southwest Steak And Beans Food

SOUTHWESTERN STEAK AND BEANS CROCK POT

Steps:

• Soak beans in water overnight.
• Brown salt pork in skillet; drain off fat in paper towels.
• In crock pot, combine soaked beans (with water), browned pork and remaining ingredients.
• Cover and cook 1 hour on high.
• Reduce heat to low and cook an additional 8 to 9 hours.

SOUTHWEST STEAK & BEANS (CROCK POT)

Steps:

• Trim excess fat from steak.
• Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
• Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
• Top with drained black beans.
• Cover slow cooker and cook on low for 7-9 hours until meat is tender.
• Remove meat from slow cooker and slice into thin strips against the grain.
• Turn heat to high and return beef to slow cooker along with sliced peppers.
• Cover and cook on high for 30 minutes, until peppers are tender.
• Serve with rice.

SOUTHWEST STEAK

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWESTERN STEAK TIPS WITH REFRIED BEANS

Steps:

• Pat steak tips dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in 12-inch skillet over med-high heat until just smoking.
• Add steak tips and cook until well browned all over, 6-8 minutes.
• Transfer to serving platter and tent loosely with foil.
• Add remaining 1 tablespoon oil, onion, and 1/4 teaspoon salt to now-empty skillet.
• Decrease heat to medium and cook until onion softens, about 5 minutes.
• Add chile powder and cumin and cook until fragrant, about 30 seconds.
• Add tomatoes and water and cook until sauce has almost thickened, about 5 minutes.
• Return steak tips and any accumulated juices to skillet.
• Stir in 1 tablespoon lime and 2 tablespoons cilantro and simmer until sauce is thickened, about 1 minute.
• Season with salt and pepper to taste.
• Meanwhile, combine refried beans, remaining 2 tablespoons lime juice, and remaining 3 tablespoons cilantro in bowl.
• Cover and microwave until warmed through, about 4 minutes.
• Serve with steak tips and lime wedges.
• *Can serve in warmed tortillas.

SOUTHWESTERN STEAK CORN AND BLACK BEAN WRAPS

Steps:

• Combine the first 9 ingredients, stirring well to coat.
• Arrange about 1/3 cup of the steak down the center of each tortilla.
• Top each with about 1/3 cup of corn mixture and 2 tablespoons of cheese; roll up.
• Wrap in aluminumm foil or waxed paper and chill until ready to eat.

BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

SOUTHWEST STEAK

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.