Floribbean Fiesta Steak Steaks

Ingredients

• 4 boneless beef chuck eye steaks, cut 1 inch thick (about 8 oz. each)
• 1 cup prepared mojo marinade
• 1 can (15 oz.) black beans, rinsed, drained
• 1-1/4 cups frozen corn
• 1 cup refrigerated or bottled medium prepared salsa with lime and garlic
• 1/3 cup packed fresh cilantro leaves
• 1 ripe avocado, coarsely chopped
• 1/4 cup prepared ranch dressing
• 1 tsp. pepper, divided
• salt

Instructions

Place beef in food-safe plastic bag. Add marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.

Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 tsp. pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Season with salt, as desired.

Serve steaks with bean mixture. Top with avocado mixture.

Nutritional Information

Nutrition Info per serving:  (1 serving, 7.5 oz.) 318 calories; 18 g fat (4 g saturated fat; 9 g monounsaturated fat); 63 mg cholesterol; 603 mg sodium; 16 g carbohydrate; 4.7 g fiber; 24 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 4.6 mcg vitamin B12; 3.7 mg iron; 35.7 mcg selenium; 6.3 mg zinc.