4 beef tenderloin steaks, cut 1-in. thick (about 4 oz. each) 3 Tbsp. fresh lime juice, divided 3/4 tsp. chipotle chile powder, divided 1 can (15 oz.) black beans, drained 1/2 c. chopped white onion 1/2 c. chopped tomato 3 Tbsp. chopped fresh cilantro 1 Tbsp. olive oil 1/4 tsp. salt 1/4 c. crumbled queso fresco cheese
What to do:
1. Combine 1 Tbsp. lime juice and 1/2 tsp. chile powder; drizzle over both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10-14 min. (over medium heat on preheated gas grill, 11-15 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2. Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 Tbsp. lime juice, oil, remaining 1/4 tsp. chile powder and salt in medium bowl. 3. Carve steaks into slices; arrange on serving platter. Spoon Black Bean Salad over steak slices. Sprinkle with queso fresco.
