Tonight's Dinner: Cuban steak and beans recipe
Steak and beans are a common dinner choice. But instead of the same old barbecued beans, why not change things up a bit by marinating the steak and beans in citrus juices instead of barbecue sauce?
There's nothing better than a well-cooked piece of steak. When done correctly, the meat is moist, full of flavor and simply melts in your mouth. While finding this awesome creation is pretty easy at most steakhouses, creating it in your own home can prove a bit more daunting. What spices or sauces should you use? Should you use a marinade or will a healthy sprinkling of salt and pepper be enough? How long should you cook it for? Should you broil or grill it? All these possibilities would scare even the most adept chef, which is why I never used to make steak at home. I got over my steak phobia though and discovered that soaking the steak in a marinade and then grilling it is the way I like to prepare my protein.
Allowing the steak to sit in a marinade for an hour or so practically guarantees a tender piece of meat. And the flavor infused into the steak is so wonderful, it's practically impossible not to make a satisfying meal. Since I'm such a fan of marinades, I'm always on the lookout for new and interesting options to try. Good Housekeeping suggested a simple combination of citrus juice and garlic for a Cuban take. It was fresh, tart and a delightful spin on your average steak dinner.
Cuban steak and beans
- 2 limes
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 (1 pound) top sirloin steak
- 2 teaspoons olive oil
- 1 red pepper, seeded and chopped
- 1 can black beans
- 1 ear corn
- Salt and pepper to taste
- 1/4 cup water
- Grate zest from one lime into a small bowl. Whisk in the juice from both limes, garlic, cumin, salt and pepper. Place the steak into a resealable bag. Pour half the lime mixture over the steak, seal the bag and chill in the refrigerator for at least two hours. Set aside the remaining lime mixture.
- Heat oil in a large skillet over medium-high heat. Cook the steak until medium-rare, about three minutes per side. Transfer steak to a cutting board and let stand for five minutes.
- Cut the corn off the cob. Add the red pepper and corn to the same skillet used to cook the steak and cook until tender, about three mintues. Add the beans, remaining lime mixture, salt, pepper and water and cook until the liquid has evaporated, about four minutes.
- Slice the steak and serve with the bean mixture.