Pronto spicy beef and black bean salsa
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Beef tri-tip (bottom sirloin) roast or top sirloin steak, cut 1-1/2 |
| Inches thick | ||
| 15 | ounces | Black beans, rinsed and drained (canned) |
| 1 | medium | Tomato, chopped |
| 1 | small | Red onion, finely chopped |
| 3 | tablespoons | Coarsely chopped fresh cilantro |
| Fresh cilantro sprigs, garnish | ||
| %%%%%%%%%%%%%%%%%%%%%%% | ||
| %%%%% SEASONING %%%%% | ||
| %%%%%%%%%%%%%%%%%%%%%%% | ||
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground red pepper |
Directions
Combine seasoning ingredients; reserve 2 tsp for salsa. Trim fat from beef. Press remaining seasoning mixture evenly into surface of meat.
Place the tri-tip on grid over medium coals (medium low coals for top sirloin) Grill 30-35 minutes (top sirloin 22-30 min) for rare to medium doneness, turning occasionally. Let stand 10 minutes before carving. Meanwhile, in a medium bowl, combine beans, tomato, onion, chopped cilantr, and reserved seasoning mixture; mix until blended.
CArve the roast across the grain into slices. ARrange beef and bean salsa on a serving platter; garnish with cilantro sprigs, if desired.
Origin: Sylvia Harber of Boulder City, Nevada, won the $20,000 best of the beef prize at the 20th National Beef Cook Off in Cheyenne, Wyoming with this recipe. Found in the 1995 Hearth and Home Companion from the Old Farmer's Almanac. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-02-94
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