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. Cut corn kernels from cobs. Chop cilantro. Rinse and 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. Remove steaks from skillet; cover to keep warm.
Return skillet to heat; add oil. Sauté onion, bell peppers, garlicand corn in skillet 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.
No Nutritional Information Available
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