Southwestern Beef Steak and Kidney Beans

Name: Southwestern Beef Steak and Kidney Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp (5 mL) Cajun spice; 1 tsp (5 mL) ground cumin; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) hot pepper flakes; 1 lb (0.45 kg) Beef Minute Steak (or thin cut Grilling Steak); 2 tbsp (30 mL) olive oil; ½ cup (125 mL) chopped red onion; 1 sweet red pepper, diced; ½ cup (125 mL) salsa; ½ cup (125 mL) frozen corn; ⅓ cup (75 mL) tomato ketchup; 19 oz (540 mL) can kidney beans, drained and rinsed; Lime Wedges

in All Recipes, Steak In Season - Fall/Winter, Meals in 30 Minutes, Super Simple

Southwestern Beef Steak and Kidney Beans

Prep Time: 10
Cook Time: 20
Total Time: 30
Serving: 4

Print Recipe

This Southwestern Beef Steak & Kidney Beans recipe is much like having a stir-fry without the complicated cooking urgency that a stir-fry demands. For dinner in 20 minutes, start by making rice. As it cooks, you can get everything else made and ready to serve.

Directions

Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.

Heat half of the oil in non-stick skillet over medium-high heat, cook steak about 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.

Meanwhile, reduce heat to medium; add remaining oil. Cook onion, red pepper and reserved spice mixture, cook, stirring occasionally, until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Toss with steak slices; serve with squeeze of lime.