New York strip steaks are lightly seasoned with chili powder and fresh oregano and served with a refreshing black bean salsa.
1/2 cup salsa
1/2 cup canned black beans, rinsed and drained
2 tablespoons finely chopped red onions
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 1/2 teaspoon chili powder
4 beef boneless New York strip steaks
2 teaspoons chopped fresh oregano leaves
Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the chili powder. Cover and refrigerate while preparing beef.
Set oven control to broil.
Sprinkle both sides of beef with remaining 1 teaspoon chili powder and the oregano; gently press into beef. Place beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes; turn. Broil 2 to 5 minutes longer for medium doneness. Serve with salsa.
dfrank
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reviews & comments
August 16, 2013
The salsa, since it starts out with regular salsa as a base, is super easy to prepare and very tasty (I actually made a little extra since I had more canned beans so we could use it as a dip with chips - yummy!). I did cook the steaks on a cast iron skillet instead of the broiler, but that's only because I feel I have better experience cooking them that way to the desired doneness. The chili powder only lightly seasons the steaks so they aren't overly spicy. You will probably want to add salt and pepper to taste to both the steak and salsa.