180 Part II: Now You’re Cooking! Healthy and Hearty Dishes
Spanish Steak with
Black Bean Salsa
You won’t be hearing “Where’s the beef?” with this recipe. It’s a one-two punch of pro-
tein with sirloin steak and black beans. The lime brings out the garlic in this dish and
gives the beef an amazing flavor.
Stage: Regular foods
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 4 servings (4-ounce steak and^1 ⁄ 2 cup serving of black bean salsa each)
Four 4-ounce thin-sliced, boneless sirloin
steaks
1 tablespoon olive oil
3 tablespoons lime juice
2 teaspoons butter
3 cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
1 fresh lime, cut into wedges
1 Place the steaks between two sheets of plastic wrap and pound with a meat mallet to
make them^1 ⁄ 4 -inch thick.
2 Heat the olive oil in a large sauté pan over high heat. Just before the oil starts to smoke,
drop the steaks in, one or two at a time. Be very quick; cook each side no more than
1 minute.
3 When the steaks are cooked, remove them and cover to keep warm. Remove the pan
from heat. Immediately deglaze the pan by adding lime juice and scraping up drippings
from the bottom of the pan with a rubber spatula.
4 Add butter and garlic to the pan. Return the pan to low heat and cook until the garlic
starts to brown. Pour the sauce over the steaks, season with salt and pepper, and serve
with fresh lime sections and Black Bean Salsa (see the following recipe).
