1. Combine Cajun spice, cumin, salt and hot pepper flakes in a small bowl; set half aside. Pat steaks dry with paper towel; sprinkle both sides with remaining spice mixture. 2. Heat half the oil in nonstick skillet over medium-high heat and cook steaks, in batches as necessary, for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (160°F/71°C) at the least. Transfer to a plate, cover with foil to keep warm; set aside. 3. Meanwhile, reduce heat to medium and add remaining oil to skillet. Cook onion, red pepper and reserved spice mixture, stirring occasionally, for about 4 minutes or until onion is softened. Stir in salsa, corn, ketchup and beans; cook, stirring, for about 4 minutes or until heated through. 4. Cut steak across the grain into thin slices. Add to vegetable mixture and toss to combine. Serve with squeeze of lime.

Southwestern Pan-Fried Minute Steak and Kidney Beans

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Round Minute Steak