Southwestern Steak, Black Beans & Rice recipe provided by the Certified Angus Beef® brand.

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Southwestern Steak, Black Beans & Rice

Serves 6
Cuisine: Mexican
Category: Steaks, Pasta & Rice Dishes, 30 minutes or less
Tantalize the taste buds with tender, juicy steak topped black beans and rice with bold southwestern flavor. A hearty, delicious meal to make for any occasion.
Prep Time
20 mins
Other Time
5 mins
Cook Time
10 mins
Total Time
35 mins
  • 2 pounds Certified Angus Beef ® flat iron or tri-tip sirloin steak, about 3/4-inch thick
  • 3 cups hot cooked long grain rice
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons salt, divided
  • 2 teaspoons canola oil
  • 1/2 teaspoon coarse black pepper
  • 1 lime, zested and juiced
  • 1 (10-ounce) can tomatoes and green chilies, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 teaspoon chipotle powder
  • 1/4 cup chopped cilantro
  1. Prepare rice according to package directions; keep warm.
  2. In a small mixing bowl combine ancho, cumin, 1 1/2-teaspoons salt and black pepper; rub onto steak until well coated. Heat canola oil in a large skillet over medium-high heat. Pan sear steaks to desired doneness. Place on cutting board to rest.
  3. In a large mixing bowl combine lime juice and zest, tomatoes, black beans, corn, chipotle powder and remaining 1/2-teaspoon salt and mix well. Add hot rice and toss to blend.
  4. Place rice mixture on large serving platter, arrange steak slices on top and garnish with cilantro.
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Southwestern Steak, Black Beans & Rice recipe

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