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Beef Steaks with Fresh Corn & Black Beans
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

1 pound boneless beef ribeye steaks, cut 3/8-inch thick

* fajita seasoning

1/2 medium onion

1/2 cup each red and green bell pepper

4 cloves garlic, minced

2 ears corn, husks and silk removed

1/4 cup chopped cilantro

1 15 ounce can black beans

* juice of 1 lime

2 teaspoons olive oil


Season steaks lightly on both sides with fajita seasoning; set aside.
Cut onion and bell peppers into 1/4-inch thick strips. Chop garlic ver
y finely to mince. Cut corn kernels from cobs. Chop cilantro. Rinse an
d drain black beans. Squeeze lime for juice and set aside.
Heat a large, non-stick skillet over medium-high heat 2 minutes. Cook
steaks, 2 at a time, 1 to 1 1/2 minutes per side. Do notovercook. Remo
ve steaks from skillet; cover to keep warm.
Return skillet to heat; add oil. Sauté onion, bell peppers, gar
licand corn in skillet 5 minutes or until crisp-tender. Add 1 tablespo
on fajita seasoning, cilantro, beans and lime juice; stir 1 to 2 minut
es until heated through. Spoon over steaks and serve.

Nutritional Information

No Nutritional Information Available


Cooking Connection