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(1)
36 minutes
Prep: 6 minutes
Cook: 30 minutes
149 calories per serving view nutrition facts
4 servings
suggest servings
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| 2 | each | beef | boneless, shoulder top blade (flat iron) steaks, halved (1 to 1-1/4 lb.) |
| 2 | teaspoons | seasoning | fajita |
| 15 | ounces | black beans, canned | rinsed and drained |
| 1/3 | cup | barbecue sauce | bottled |
| 3 | each | tomatoes | sliced |
| 1 | x | corn bread | optional |
| 1 | x | jalapeno peppers | pickles, optional |
Preheat grill pan over medium-high heat.
Sprinkle steaks with fajita seasoning.
On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).
Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap.
Microcook on high (100 percent power) for 3 minutes, stirring once.
Serve steaks with sliced tomatoes, beans and corn bread.
Top with pickled jalapeño slices.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 670mg | 28% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 9.0g | 36% |
| Sugars 8.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 16% | Vitamin C | 25% | |
| Calcium | 5% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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