Cowboy Steak with Black Bean Salsa

  better for you
 Cowboy steak with black bean salsa
4 Servings
Prep: 6 min.
Total: 15 min.
  • 1/2 cup Clover Valley™ black beans, rinsed and drained
  • 1/2 cup Clover Valley™ whole kernel corn (no salt added) drained
  • 1/3 cup Clover Valley™ diced tomatoes with green chilies, drained
  • 1-1/2 teaspoons Clover Valley™ chili powder
  • 1 teaspoon Clover Valley™ ground cumin
  • 1/2 teaspoon Clover Valley™ garlic powder
  • 1/2 teaspoon Clover Valley™ dried parsley flakes
  • 1/4 teaspoon Clover Valley™ salt
  • 1/4 teaspoon Clover Valley™ black pepper
  • 4 (4-ounce) Randall Farms frozen New York Steaks, thawed
    Tab 1
  1. In a medium bowl, combine black beans, corn, and diced tomatoes. In a small bowl, combine chili powder, cumin, garlic powder, parsley, salt, and pepper; mix well and set aside 2 teaspoons. Add the remaining spice mixture to the black bean mixture; mix well.
  2. Sprinkle the reserved spice mixture evenly over the steaks. Coat a grill pan with cooking spray and heat over medium-high heat until hot.
  3. Cook steaks, in batches, for 2 to 3 minutes on each side for medium, or until desired doneness. Thinly slice beef across the grain and top with black bean salsa. 

Better-for-You Tip: If you love steak, then you’re going to go nuts over this. Between the flavor-packed seasoning rub on the steak and the homemade black bean salsa that we teamed it up with, we think your taste buds will be very happy. Add in the fact that the beans are a good source of fiber, and the tomatoes are naturally loaded with lycopene… you can’t go wrong! 

Nutrition based on 1 steak and 1/3 cup black bean salsa:

Calories 211, Calories from Fat 57, Total Fat 6.4g, Saturated Fat 2.1g, Trans Fat 0.0g, Cholesterol 60.0mg, Sodium 374mg, Total Carbohydrate 10g, Dietary Fiber 2.2g, Sugars 1.4g, Protein 29.0g

What you'll need

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