Recipe: Tijuana T-Bones (Pace salsa recipe)

TIJUANA T-BONES

1 1/2 cups Pace Chunky Salsa, divided use
2 1/2 teaspoons ground cumin, divided use
4 T-bone steaks (about 8 oz. each), 1/2-inch thick
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 (15 oz.) can black beans, rinsed, drained
1 large avocado, halved, pit removed, diced, about 1-1/2 cups

Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 13x9-inch glass baking pan. Or use a gallon-size, resealable plastic bag. Add the steaks and turn them over a couple times to coat. Cover or reseal the bag and refrigerate for 1 hour, turning steaks a few times as they marinate.

In a medium bowl, stir together the remaining 1/2 cup salsa, remaining 1/2 teaspoon cumin, lime juice, cilantro, beans and avocado (dice it in each leathery half-shell and tumble out the pieces by releasing with the tip of a teaspoon). Set aside.

Lightly oil a grill rack and heat grill to medium. Remove steaks from marinade and bring to room temperature. Throw away any remaining marinade. Grill the steaks for 12 minutes for medium-rare, turning halfway through cooking. Douse any flare-ups with a water spray bottle.

Serve the steaks with the salsa mixture.

Makes 4 servings
Source: The Pace 60th Anniversary Cookbook