Spicy Beef with Black Bean Salsa
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Stop! If you've been looking for something different, you've found it! This is a spicy steak that's balanced by the cooling flavors of black bean salsa.
What You'll Need
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 1/2 pounds beef tri-tip roast, or a 1 boneless beef top sirloin steak, 1 inches thick
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium-sized tomato, chopped
- 1/2 medium-sized red onion, chopped
- 3 tablespoons coarsely chopped cilantro or parsley
What to Do
- Preheat the broiler.
- In a small bowl, combine the chili powder, cumin, salt, and cayenne pepper; mix well and set aside 2 teaspoons of the mixture. Rub the remaining mixture evenly over the entire roast.
- Broil the roast for 25 to 30 minutes for medium-rare to medium or until desired doneness, turning once during the broiling.
- Meanwhile, in a medium sized bowl, combine the remaining ingredients, including the reserved 2 teaspoons seasoning mixture; mix well. Thinly slice the roast across the grain and serve with the bean salsa.
I like to make the black bean salsa ahead of time and refrigerate it to allow the flavors to blend well. Then I serve the cold salsa with the warm beef for knockout flavor!