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Southwest Crusted Steak with Black Bean Salsa

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Give crusted steak a touch of the Southwest by adding ground cumin to the Crusting Blend and serving with Black Bean Salsa.

Makes 4 servings.

Prep Time: 15 minutes

Cook Time: 10 minutes

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Southwest Crusted Steak with Black Bean Salsa(continued)

Black Bean Salsa:

1 can (15 ounces) black beans, drained and rinsed

1 can (8 ounces) whole kernel corn, drained

1 cup seeded and diced tomato

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1 tablespoon olive oil

1/2 teaspoon sugar

1/8 teaspoon McCormick® Cumin, Ground

Dash McCormick® Red Pepper, Ground

Southwest Crusted Steak:

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Southwest Crusted Steak with Black Bean Salsa(continued)

1/3 cup McCormick® French Onion, Pepper & Herb Crusting Blend

1/2 teaspoon McCormick® Cumin, Ground

1 pound boneless New York strip steak (about 1/2-inch thick)

2 tablespoons oil

1. For the Black Bean Salsa, mix all ingredients in medium bowl until well blended. Set aside.

2. For the Steak, mix Crusting Blend and cumin in shallow dish. Moisten steak lightly with water. Coat evenly on both sides with Crusting Blend mixture. Discard any remaining Crusting Blend mixture.

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Southwest Crusted Steak with Black Bean Salsa(continued)

3. Heat oil in large nonstick skillet on medium-low heat. Add steak; cook 5 minutes per side or until desired doneness. Serve steak with Black Bean Salsa.

Test Kitchen Tip: Substitute 4 boneless skinless chicken breast halves or pork chops for the steak.

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Southwest Crusted Steak with Black Bean Salsa(continued)

per serving

Calories: 440

Fat: 24 g

Carbohydrates: 27 g

Cholesterol: 69 mg

Sodium: 693 mg

Fiber: 7 g

Protein: 29 g

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