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

Black Bean Salsa:

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

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Southwest Crusted Steak with Black Bean Salsa(continued)

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:

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

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Southwest Crusted Steak with Black Bean Salsa(continued)

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.

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.

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Southwest Crusted Steak with Black Bean Salsa(continued)

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

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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