FLORIBBEAN FIESTA STEAK

4 boneless beef chuck eye steaks, cut 1 inch thick (8 oz. each)
1 cup prepared mojo marinade
1 (15 oz.) can black beans, rinsed, drained
1 1/4 cups frozen corn
1 cup refrigerated or bottled medium salsa with lime and garlic
1/3 cup packed fresh cilantro leaves
1 ripe avocado, coarsely chopped
1/4 cup prepared ranch dressing
1 teaspoon pepper, divided Salt

Place beef steaks in food-safe plastic bag. Add marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

WHEN READY TO COOK:
Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.

Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.

Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper.

Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare medium doneness, turning occasionally. Season with salt, as desired.

Serve steaks with bean mixture. Top with avocado mixture.

Makes 4 servings
From Virginia Anthony, North Carolina
Family Favorites Category, 2005 National Beef Cook-Off
Source: American's Beef Producers