Pronto Spicy Beef and Black Bean Salsa
Tri-tips rubbed with Spicy Seasoning, grilled and served with Black Bean Salsa.
Yield: 24 servings
|Spicy Seasoning:|| |
1. Combine chili powder, cumin, salt and cayenne pepper; mix thoroughly. Reserve.
|Chili powder||1/4 cup|
|Ground cumin||2 tablespoons|
|Cayenne pepper||2 teaspoons|
|Black Bean Salsa:|| |
2. Combine black beans, tomatoes, onion and cilantro and 3 tablespoons reserved Spicy Seasoning in large bowl; mix thoroughly. Cover and refrigerate until ready to use.
|Canned black beans, rinsed and drained||1 1/2 quarts|
|Tomatoes, chopped||1 quart|
|Red onion, minced||3 cups|
|Cilantro, chopped||3/4 cup|
| || |
3. Rub remaining Spicy Seasoning over surface of tri-tips. Grill 30 to 35 minutes or until internal temperature registers 135°F, turning frequently. Remove tri-tips; tent with foil. (Internal temperature of tri-tips will continue to rise 5°F to 10°F)
4. For each serving: Plate 3 ounces sliced tri-tip with #8 scoop (1/2 cup) Black Bean Salsa. Garnish with cilantro.
Alternate Fresh Beef Cuts: Rub both sides of each steak with remaining Spicy Seasoning.
Cover and refrigerate until ready to use. For each serving: Grill 1 steak to desired doneness, turning once. Thinly slice steak; plate with Black Bean Salsa as directed above.
|Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM) (IMPS/NAMP 1185D)||6 pounds|
|Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)||24|
|Cilantro sprigs|| as needed|
Nutrition information per serving: 228 calories; 8 g fat(3 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 594 mg sodium; 14 g carbohydrate; 4.9 g fiber; 27 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 1.3 mg vitamin B12; 2.9 mg iron; 27.6 mg selenium; 4.4 mg zinc; 90.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline