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Recipes
Grilled Mexican-Style Marinated Steak and Bean Salad

Grilling

Grilled Mexican-Style Marinated Steak and Bean Salad

45 min prep

480 min marinating

15 min cooking

Serves 4

Difficulty 2/5

This recipe was inspired by Chef Alexis Bostelmann from Mexico. Serve the marinated grilled steak and fresh-tasting bean salad over wilted greens like chard or spinach.

Ingredients

3 cloves garlic, minced 1 tbsp (15 mL) minced chipotle peppers in adobo sauce 1 tbsp (15 mL) EACH vegetable oil and wine vinegar 1 bay leaf, crumbled 1 lb (500 g) Beef Eye of Round Marinating Steaks, 3/4 inch (2 cm) thick (about 4 small) Salt and fresh ground pepper 1 tbsp (15 mL) vegetable oil 3 cloves garlic, minced 1 long fresh red chili or jalapeño pepper, halved, seeded and thinly sliced ½ tsp (2 mL) EACH salt and freshly ground pepper 1 can (19 oz/540 mL) black beans, drained and rinsed ¼ cup (60 mL) EACH fresh cilantro and mint leaves, torn 1 sweet green pepper, diced Grated zest and juice of 1 lemon (about 3 tbsp/45 mL juice) 4 radishes, halved and sliced 1/4 red onion, sliced

Get Ingredients

Directions

1. Combine chipotle peppers, garlic and crushed bay leaf in sealable freezer bag. Pierce steaks all over with fork and add to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours. 2. Herbed Bean Salad: Meanwhile, heat oil in small saucepan over medium heat. Add garlic, chili, salt and pepper; cook, stirring for about 2 minutes or until aromatic. Add beans, and heat, stirring, for about 4 minutes or until warmed through. Transfer to a bowl and let cool. Stir in cilantro, mint, green pepper, lemon zest and lemon juice. Cover and refrigerate for 1 hour. (Make-ahead: Can be stored in airtight container for up to 1 day.) 3. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper. 4. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 5. Transfer steaks to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle. Divide Herbed Bean Salad between serving plates, top with sliced steak and garnish with radishes and onions.

Tip

Steaks cook more evenly when flipped at least twice during grilling.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Mexican-Style Marinated Steak and Bean Salad

Steaks

Eye Of Round Marinating Steak

Steaks

Eye of Round Marinating Steak with pepper

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.