- 2 boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1-1/4 lb.)
- 2 tsp. fajita seasoning
- 1 15-oz. can black beans, rinsed and drained
- 1/3 cup bottled barbecue sauce
- 2 to 3 tomatoes, sliced
- Corn bread (optional)
- Pickles jalapeño peppers (optional)
1. Preheat grill pan over medium-high heat. Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).
2. Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microcook on high (100 percent power) for 3 minutes, stirring once.
3. Serve steaks with sliced tomatoes, beans and corn bread. Top with pickled jalapeño slices. Serves 4.
Nutrition Facts
- Calories 272,
- Total Fat (g) 8,
- Saturated Fat (g) 2,
- Monounsaturated Fat (g) 3,
- Polyunsaturated Fat (g) 0,
- Cholesterol (mg) 67,
- Sodium (mg) 667,
- Carbohydrate (g) 25,
- Total Sugar (g) 7,
- Fiber (g) 6,
- Protein (g) 29,
- Vitamin C (DV%) 13,
- Calcium (DV%) 5,
- Iron (DV%) 21,
- Percent Daily Values are based on a 2,000 calorie diet
Submitted by Shelli
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