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Source: Campbell's Recipes
Tagged With: 4 servings
Tijuana T-Bones
Hot off the grill, this steak sizzles the flavor of a 2-ingredient marinade and a kicked-up salsa, featuring avocado, cilantro and black beans. It's an easy and delicious way to impress your guests.
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
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1 1/2 cups Pace® Chunky Salsa
2 1/2 teaspoons ground cumin
4 beef t-bone steak (about 8 ounces each), 1/2-inch thick
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 large avocado, peeled, pitted and chopped (about 1 1/2 cups)




Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they're marinating.
Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.
Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.
Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.


Notes:
Nutritional Values per Serving using Pace Chunky Salsa: Calories 417, Total Fat 18g, Saturated Fat 5g, Cholesterol 59mg, Sodium 620mg, Total Carbohydrate 28g, Dietary Fiber 10g, Protein 35g, Vitamin A 10%DV, Vitamin C 11%DV, Calcium 4%DV, Iron 35%DV

Tips:
Tip: *The internal temperature of the meat should reach 145°F.



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