SUMMER COOK OUT – STEAK AND POTATOES

SPICY STEAK AND BLACK BEAN SALSA ACCOMPANIED BY BBQ POTATO SALAD AND GRILLED CORN

steak and black bean salsa - BBQ Potato Salad (3)

PRONTO SPICY STEAK AND BLACK BEAN SALSA
2 steaks of your liking (I used New York Strip Steaks)

Salsa
1 (15oz) can black beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 onion, finely chopped
1 garlic clove, minced
1 Tbsp cilantro

Seasoning
2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/2 tsp red pepper flakes

Combine seasoning ingredients in a small container.  Trim fat from beef and press seasoning mixture evenly into surface of steaks reserving about 1 Tbsp of the seasoning mix for the salsa.  Grill steaks to your liking (about 10 minutes each side).  Meanwhile, in a medium mixing bowl, combine salsa ingredients and add reserved seasoning mixture.  Mix well.

**I USUALLY MAKE THIS MEAL IN THE MORNING AND PLACE THE STEAK IN A ZIP-LOCK BAG WITH THE SEASONING FOR LATER GRILLING.  REFRIGERATE THE SALSA AND THE FLAVORS MINGLE ALL DAY.

steak and black bean salsa - BBQ Potato Salad (1)

BBQ POTATO SALAD

1/3 cup your favorite ranch dressing (I will be posting a healthy version soon)
1/3 cup BBQ sauce (I used Kraft Mesquite flavor)
1 Tbsp Dijon mustard
3 potatoes, diced and cooked – cooled (I usually microwave about 5-7 minutes and rinse in cold water)*
1/2 cup diced celery
1/2 cup chopped green or red pepper
1/2 cup chopped red onion

Mix first 3 ingredients in a small bowl.  In a large bowl combine the remaining ingredients.  Add dressing and mix well. REFRIGERATE  UNTIL DINNERTIME.

*RED POTATOES WOULD ADD MORE COLOR; SWEET POTATOES WOULD ADD COLOR AND VITAMINS; SOMETIMES I ADD OSCAR MEYER REAL BACON CRUMBS TOO BUT THAT WILL INCREASE CALORIES AND FAT!

 GRILLED CORN

SHUCK YOUR CORN, SLATHER A LIGHT COAT OF BUTTER OVER THE KERNELS AND LIGHTLY SALT AND PEPPER.  WRAP IN FOIL AND GRILL WITH THE STEAK FOR THE LAST 10 MINUTES.  SOME PEOPLE PREFER TO SOAK THEIR CORN IN THE HUSK AND GRILL WITH THE HUSK ON – I JUST FIND IT HARDER TO SHUCK WHEN IT IS HOT SO I USE THE FOIL WRAP.

POUR THE SALSA OVER YOUR GRILLED STEAK AND HAVE A BIG FRESH SALAD TO ROUND OUT THE MEAL.

THE SALSA IS ALSO EXCELLENT ON IT’S OWN AS AN APPETIZER SERVED WITH TORTILLA CHIPS.

ENJOY!

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