Sunday, March 13, 2011

Steak and Bean Salad

Bean Salad
2 cans pinto beans, drained (reserve 1/4 C liquid)
1/2 yellow onion, diced
3 T cilantro, chopped
4 cloves garlic, minced
2 T green onion, diced
Juice of one lime
1/4 C good olive oil
2 t oregano

Mix everything, including the reserved liquid, together. Refrigerate for at least one hour (can be made ahead and refrigerated overnight).

Kosher salt

Remove the filets from their packaging. Season all sides generously with kosher salt and freshly ground black pepper. Let sit for 15 minutes.

Grill or cook over medium heat. For medium rare, cook for four minutes on one side and three minutes on the other.

Let rest for five minutes.

Spoon the salad into a serving bowl. Slice the filets and arrange on top of the salad.

Serve and enjoy!

Disclosure: I used the Certified Steak & Seafood Company filets because they were sent to me as part of their March Nutrition Month blogger campaign. I'm a vegetarian so I can't tell you if they were great or not, but my guests said they were some of the best meat they've ever had.


  1. Hey Gini, another blog, and what an awesome one also. Do you ever sleep?
    I am going to try this recipe at home, we don't have certified steak here but I am sure it will still taste great.
    Wow it must be tough to cook such great food and not be able to taste it!

  2. I don't post here very often (not like Spin Sucks). Maybe one recipe a month. I spend a lot of free time in the kitchen, but I never post a recipe until it's been tested. And sometimes that takes many tries first.

    The bean salad on this is super good, with or without the meat. If you try it, let me know!