Spiced Steak & Beans
4 tenderloin tips (about 1 lb.)
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1/2 - 3/4 teaspoon kosher salt
3 tablespoons Cilantro & Roasted Onion Olive Oil, divided
1/2 medium onion, diced
1/2 medium red bell pepper, diced
2 tablespoons tomato paste
1/2 teaspoon ground cumin
Pinch of salt
Freshly ground black pepper
1 can black beans, rinsed and drained
1/2 cup chicken or vegetables broth
1 teaspoon White Premium Balsamic or other tart vinegar
3 tablespoons chopped cilantro
Let the beef come to room temperature. Crush the coriander and peppercorns with a mortar and pestle or spice grinder to a very coarse texture. Add the salt. Rub the beef with 1 tablespoon of olive oil and then rub the spice mixture all over the meat.
Heat a grill or grill pan to medium/medium high. Using a folded paper towel, lightly oil the grill grates or pan. Grill the meat until done, about 5 minutes per side, depending on the thickness of your meat. When done, place on a cutting board and tent under foil for about 10 minutes to redistribute the juices. Then slice.
Meanwhile, in a small skillet, saute the onions and bell peppers over medium heat until translucent, about 3-4 minutes. Add the tomato paste, cumin, salt and pepper and saute an additional minute. Add the beans and broth and simmer gently until much of the liquid evaporates, maybe 5 minutes. Remove from the heat and mix in the cilantro. Serve along side the steaks.
* This is a modified version of a Bon Appetit magazine recipe. We hope you like it.