Southwestern Steak And Beans

Tender strips of juicy steak are tossed with a spicy bean mixture. Serve over hot cooked rice with some lime wedges for a meal in minutes.

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Preparation: 15 minutes
Cooking: 20 minutes
Servings: 4 (about 1 cup steak and bean mixture each)

2 Pennfield Farms Boneless Beef Top Loin (Strip) Steaks, cut 3/4 inch thick (about 8 ounces each)
1 teaspoon each Cajun seasoning and ground cumin
1/4 teaspoon each salt and crushed red pepper flakes
2 tablespoons olive oil, divided
1/2 cup chopped red onion
1 red bell pepper, diced
1/2 cup chopped red onion
3/4 cup salsa
1/2 cup frozen whole kernel corn
1/3 cup ketchup
1 can (15.5 ounces) kidney beans, rinsed and drained

1. Combine Cajun seasoning, cumin, salt and pepper flakes in small bowl. Reserve half of mixture for use in beans. Sprinkle both sides of steaks with remaining seasoning.

2. Heat 1 tablespoon of oil in nonstick skillet over medium heat until hot. Cook steaks 10 to 12 minutes for medium rare to medium doneness, turning once. Remove from pan; keep warm.

3. Add remaining oil to skillet; cook bell pepper, onion and reserved seasoning mixture for 4 minutes or until onion is tender, stirring occasionally. Add salsa, corn, ketchup and beans; heat through, about 3 to 4 minutes.

4. Thinly slice steak across the grain and toss with bean mixture. Serve over hot cooked rice. Squeeze lime wedges over each serving if desired.

<<<Cook’s Tips: + If you love spicy foods, use medium or hot salsa in this recipe. + Don’t have Cajun seasoning? You can make your own by combining 1/4 tsp each paprika, dried oregano, garlic powder and thyme. >>>

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