Southwestern Steak Tips With Refried Beans Food

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.