Ingredients
1 1/2 c. Pace® Chunky Salsa
2 1/2 tsp. cumin
4 beef T-bone steaks (about 8 ounces each)
2 tbsp. lime juice
1/4 c. chopped fresh cilantro leaves
1 can black beans
1 large avocado
Preparation
Step 1Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they’re marinating.Step 2Stir the remaining salsa and cumin, lime juice, cilantro, beans, and avocado in a 2-quart bowl and set it aside.Step 3Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.Step 4Grill the steaks for 12 minutes for medium-rare (see tip, below) or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.Step 5Tip: The internal temperature of the meat should reach 145 degrees F.Nutritional Values per Serving using Pace Chunky Salsa: Vitamin A 10%DV, Vitamin C 11%DV, Calcium 4%DV, Iron 35%DV
