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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 very finely to mince. C
ut corn kernels from cobs. Chop cilantro. Rinse and drain black beans. Squeeze lime for ju
ice 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. Remove steaks from skillet; cover to keep wa
Return skillet to heat; add oil. Sauté onion, bell peppers, garlicand corn in skill
et 5 minutes or until crisp-tender. Add 1 tablespoon fajita seasoning, cilantro, beans and
lime juice; stir 1 to 2 minutes until heated through. Spoon over steaks and serve.

Nutritional Information

No Nutritional Information Available


Cooking Connection