Southwest BBQ Steak

Ingredients

Here are the following ingredients:

Southwest BBQ Steak

• 4 tsp (20 mL) brown sugar
• 4 tsp (20 mL) chili powder
• 4 tsp (20 mL) smoked paprika
• 4 tsp (20 mL) kosher salt (approx)
• 2 tsp (10 mL) dried oregano leaves
• 2 tsp (10 mL) garlic powder
• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) freshly ground black pepper
• ½ cup (125 mL) apple cider vinegar
• ½ cup (125 mL) vegetable oil
• ¼ cup (60 mL) lime juice
• ¼ cup (60 mL) soy sauce
• 16 Top Sirloin Steaks, about 5 oz (150 g) each and ½-inch (1 cm) thick

Avocado Crema

• 8 oz (250 g) guacamole, about 1 cup (250 mL)
• 1 cup (250 mL) sour cream

Corn and Black Bean Salad

• ½ cup (125 mL) Italian vinaigrette
• 2 tbsp (30 mL) lime juice
• 2 tbsp (30 mL) honey
• 2 tsp (10 mL) ground cumin
• 3 cups (750 mL) drained and rinsed canned black beans
• 3 cups (750 mL) cooked corn kernels
• 12 oz (375 g) finely chopped red bell pepper, about 2 cups (500 mL)

Service

• 1 lb (500 g) tortilla chips, about 16 cups (4 L)
• 8 cups (2 L) cooked rice, warmed
• 16 lime wedges

Preparation

1. Southwest BBQ Steak: Whisk brown sugar with chili powder, smoked paprika, salt, oregano, garlic powder, cumin and pepper. Whisk in vinegar, oil, lime juice and soy sauce. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.  
2. Avocado Crema: Add guacamole and sour cream to a blender. Purée until smooth. Cover and refrigerate.
3. Corn and Black Bean Salad: Whisk vinaigrette with lime juice, honey and cumin. Add black beans, corn and red pepper; toss to coat. Cover and refrigerate.

Service

1. Remove steak from marinade, shaking off excess. Season with salt. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes.
2. Plate steak with 1 cup (250 mL) tortilla chips and ½ cup (125 mL) EACH Corn and Black Bean Salad and warm rice. Serve with 2 tbsp (30 mL) Avocado Crema and lime wedge.

Beef Cuts