Cuban Steak and Beans

1. 1

   Into small bowl, finely grate 1 teaspoon peel and squeeze 2 tablespoons juice from orange; finely grate 1 teaspoon peel and squeeze 1/4 cup juice from 2 limes.

2. 2

   Stir in garlic, cumin, and 1/8 teaspoon each salt and black pepper.

3. 3

   Place steak in resealable bag.

4. 4

   Add half of citrus mixture.

5. 5

   Seal bag; turn to coat.

6. 6

   Let stand.

7. 7

   Chop pepper, drain and rinse beans, and cut remaining limes in half.

8. 8

   Heat 12-inch heavy skillet on high.

9. 9

   Coat steak lightly with nonstick cooking spray; add to pan.

10. 10

    Cook 1 to 2 minutes per side for medium-rare (145 degrees F) or until desired doneness.

11. 11

    Transfer to cutting board.

12. 12

    To skillet, add red pepper and corn.

13. 13

    Cook 3 minutes or until tender, stirring.

14. 14

    Add beans, remaining citrus mixture, 1/4 cup water, and 1/8 teaspoon each salt and black pepper.

15. 15

    Cook 3 to 4 minutes or until mostly dry, stirring.

16. 16

    Slice steak.

17. 17

    Serve with bean mixture and limes.

* Per serving · 4 servings · Values may vary.

No additional tips available.