Saturday, April 5, 2008

Steak with Cilantro Lime Sauce, Black Beans, and Chips

I threw this dinner together last night, taking a bunch of different things and throwing them together. This is usually how I cook, taking bits and pieces of things and making something yummy!

I served this 2 ways: the salad shown here, and on a plate, shown below.

1 large round steak, about 1 1/2 pounds
salt and pepper
lime juice
Generously season both sides of steak with salt and pepper, rub in about 2 tsp lime juice on each side. Heat large skillet with 1 tbsp olive oil over medium hot, add steak. Cook until medium doneness, about 6-7 minutes per side. Remove from heat and let sit in pan about 5-10 minutes. Thinly slice steak to serve.
Cilantro Lime Sauce
2 tbsp olive oil
2 tbsp water
1 tbsp lime juice
1 tbsp chopped fresh cilantro
1 tsp minced garlic
2 tbsp mayonnaise
Using a food processer or a blender, blend together until well mixed, consistency should be a little thinner than ranch dressing. If a little thick, add a tiny bit of milk. You can use a little lite sour cream in place of 1 tbsp of the mayonnaise if desired. Serve as salad dressing, or drizzle over steak on plate.
Black Beans
1 can black beans ( I like to use Goya brand, but any will work.)
1 tsp garlic, minced
2 tsp finely chopped cilantro
olive oil
1 pkg Sazon Goya con culantro y achiote (find in any hispanic section, orange and pink box)
In a small saucepan, saute garlic and cilantro in a little olive oil for a minute, do not let garlic burn. Add the black beans, do not drain the juice. Mix in the Sazon Goya. Let simmer over medium heat until thickened, about 10 minutes. I mixed in a dash of marsala cooking wine before simmering, but that is optional.
4 - 5 medium tortillas
olive oil
salt and pepper
Cut tortilla into wedges. Arrange on baking sheet, brush tops with a little olive oil. Sprinkle with salt and pepper. Broil 4 inches under broiler element for 2 minutes, watch closely or they will burn fast.

2 Tasty Tidbits:

Stephanie said...

Do you broil the tortillas on both sides or just one side?

Michelle said...

I just broil the one side. You gotta watch them closely or they will burn to a crisp. Trust me, I burnt at least half of mine.... Even just doing the one side they come out nice and crispy. The hot pan will bake the underside for you.