• 4 boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
  • 1 cup prepared mojo marinade
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 ¼ cups frozen corn
  • 1 cup refrigerated or bottled medium prepared salsa with lime and garlic
  • cup packed fresh cilantro leaves
  • 1 ripe avocado, coarsely chopped
  • ¼ cup prepared ranch dressing
  • 1 teaspoon pepper, divided
  • Salt
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1. Place beef steaks in food-safe plastic bag. Add marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.
3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Season with salt, as desired.
5. Serve steaks with bean mixture. Top with avocado mixture.



Preparation Times

Cook's Tip:
Four beef shoulder center steaks (ranch steak), cut 1 inch thick or beef top blade steaks (flat iron), about 8 ounces each, may be substituted for beef chuck eye. Cook ranch steaks 13 to 16 minutes (top blade 13 to 15 minutes) for medium rare to medium doneness, tuning occasionally.

Virginia Anthony, NC
© Cattlemen's Beef Board and National Cattlemen's Beef Association