This is the main content.
Nuevo Latino–Style Steaks
Recipes
Nuevo Latino–Style Steaks
4 servings
45 minutes total

Ingredients

  • 1 small red onion
  • 2 limes, for zest/juice
  • 1 ripe Hass avocado
  • 1 ripe mango
  • 1 (15 oz) can reduced-sodium black beans
  • 1 teaspoon kosher salt
  • 3 tablespoons chipotle hot sauce
  • 1 ½ teaspoons chili powder
  • 1 tablespoon + 1 teaspoon minced garlic, divided
  • 2 lb boneless grilling steaks (such as ribeye, New York strip, or sirloin)
  • 2 (8.8 oz) pouches garlic and olive oil cooked rice
  • 2 teaspoons vegetable oil
  • ¼ cup restaurant-style mild salsa

Steps

    1. Preheat grill on medium. Cut onion into ½-inch-thick slices. Zest limes (1 tablespoon), then juice (2 tablespoons). Halve avocado, scoop out flesh, and chop. Cut mango sides away from pit, scoop out flesh, and chop. Drain and rinse beans.
    2. Combine lime zest and salt; reserve 1 teaspoon. Combine hot sauce, chili powder, 1 tablespoon garlic, and remaining lime zest mixture; spread on both sides of steaks (wash hands).
    3. Place steaks and onions on grill; cook both 4–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done) and onions are tender. Remove steaks from grill and let stand 5 minutes before serving; temperature will rise 5–10°F during this time. Remove onions from grill and chop.
    4. Meanwhile, heat rice following package directions.
    5. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add remaining 1 teaspoon garlic; cook and stir 30 seconds or until golden. Add black beans and salsa; cook and stir 3–4 minutes until hot. Stir in avocado, mango, grilled onions, and 1 tablespoon lime juice.
    6. Transfer steaks to serving platter. Drizzle with remaining 1 tablespoon lime juice and sprinkle with reserved lime zest mixture. Serve with black bean mixture and rice.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 760, Total Fat 28g, Sat Fat 8g, Trans Fat 0.5g, Chol 100mg, Sodium 1410mg, Total Carb 85g, Fiber 11g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 45g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 25%