Southwestern Steak Tips With Refried Beans Recipes

SOUTHWEST STEAK

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

SOUTHWEST STEAK & BEANS (CROCK POT)

Steps:

• Trim excess fat from steak.
• Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
• Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
• Top with drained black beans.
• Cover slow cooker and cook on low for 7-9 hours until meat is tender.
• Remove meat from slow cooker and slice into thin strips against the grain.
• Turn heat to high and return beef to slow cooker along with sliced peppers.
• Cover and cook on high for 30 minutes, until peppers are tender.
• Serve with rice.

SOUTHWESTERN TRI-TIP STEAKS

Steps:

• Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
• Bring steaks to room temperature (about 30 minutes) and preheat grill.
• Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
• Slice thinly against the grain and serve.

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.

SOUTHWEST STEAK BITES

Steps:

• Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
• In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
• In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.

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.