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Cuban steak and beans

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Recipe Ingredients

  • 1 orange
  • 4 limes
  • 4 cloves garlic, crushed
  • 1 tbsp ground cumin salt and pepper
  • 1 sirloin steak (340g and 1cm thick)
  • 1 large red pepper
  • 420g dried black beans (soaked overnight, drained and cooked)
  • 2 cups fresh or frozen (thawed) corn kernels

Recipe Directions

  1. Into a small bowl, finely grate 1 teaspoon of peel and squeeze 2 tablespoons of juice from the orange; finely grate 1 teaspoon of peel and squeeze ¼ cup of juice from 2 of the limes. Stir in garlic, cumin and ⅛ teaspoon each of salt and black pepper.
  2. Place steak in a resealable bag. Add half of citrus mixture. Seal bag; turn to coat. Let it stand. Chop pepper, rinse and drain the cooked beans, and cut remaining limes in half.
  3. Heat a 30cm heavy skillet on high. Coat steak lightly with nonstick cooking spray; add to pan. Cook for 1 to 2 minutes per side for medium-rare (60°C) or until cooked as desired. Transfer to a cutting board.
  4. To the skillet, add red pepper and corn. Cook for 3 minutes or until tender, stirring. Add beans, remaining citrus mixture, ¼ cup of water and ⅛ teaspoon each of salt and black pepper. Cook for 3 to 4 minutes or until mostly dry, stirring. Slice steak. Serve with bean mixture and limes.

EACH SERVING About 1 444kJ, 26g protein, 34g carbohydrate, 12g total fat (5g saturated), 8g fibre, 64mg cholesterol, 215mg sodium

Each Serving:


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