Floribbean Fiesta Steak

• 30 min
• 4 SERVINGS
• 680 Cal
• 53 g Protein

Ingredients:

• 4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)
• 1 cup prepared mojo marinade
• 1 can (15 ounces) black beans, rinsed, drained
• 1-1/4 cups frozen corn
• 1 cup refrigerated or bottled prepared medium salsa with lime and garlic
• 1/3 cup packed fresh cilantro leaves
• 1 ripe avocado, coarsely chopped
• 1/4 cup prepared ranch dressing
• 1 teaspoon pepper, divided
• Salt

Cooking:

1. Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. 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.
3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon 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 (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
5. Serve steaks with bean mixture. Top with avocado mixture.