Shelly's Recipe

SOUTHWEST SIZZLIN STEAKS

Category: Steaks - Beef

4 beef ribeye steaks or sirloin or top blade steaks, cut 1-inch thick
1 tsp olive oil
2 tbsp dry white wine and light soy sauce
1/8 tsp tabasco sauce
1 clove garlic, minced

Olive oil-flavored cooking spray
2 cloves garlic, minced
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp cumin
1/4 tsp oregano
1 can (15 ounces) black beans, drained and rinsed
1/4 tsp garlic salt, or to taste
Prepared fresh pico de gallo

In a sealable plastic bag, combine olive oil, wine, soy sauce, pepper sauce and 1 clove garlic. Add steaks to bag, seal well and turn to coat all sides of steak. Refrigerate overnight.

Spray large nonstick skillet with cooking spray. Saute 2 cloves of garlic, onion, green pepper, cumin and oregano over moderate heat for 5 minutes, stirring frequently. Add beans and 2 tbsp water. Cover and cook 5 minutes on very low heat. Taste and add garlic salt if needed.

Meanwhile, sear steaks in a heavy skillet on medium-high heat. Saute 6 minutes per side for medium-rare doneness (145 degrees).

Check beans, adding 1-2 tbsp water if needed. Serve steaks with beans and pico de gallo.