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

For best results use Certified Angus Beef ® brand

Southwestern Steak, Black Beans & Rice

Serves 8 or reserve half the rice mixture and steak for tomorrow.


  • 2 pounds Certified Angus Beef ® flat iron or tri-tip sirloin steak
  • 1/4 cup canola oil, divided
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons salt, divided
  • 2 medium lemons
  • 1 (10-ounce) can tomatoes and green chilies, undrained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 6 cups hot cooked long grain rice
  • 1/4 cup chopped cilantro, divided


  1. Preheat grill or broiler. Rub both sides of steak with 2 tablespoons canola oil. Mix chili powder, cumin and 1/2 teaspoon salt; rub onto steak until well coated. Grill or broil steak 10 minutes for medium-rare, turning halfway through cooking, or to desired doneness. Place steak on cutting board and let rest 5 minutes before thinly slicing across the grain; set aside.
  2. Meanwhile, grate 1 tablespoon lemon zest; combine with juice from two lemons and remaining 2 tablespoons canola oil in large bowl. Add tomatoes, black beans, 2 tablespoons cilantro and remaining 3/4 teaspoon salt and mix well. Add hot rice and toss to blend.
  3. Place rice mixture on large serving platter and arrange beef slices around edges. Garnish with remaining cilantro and additional lemon wedges, if desired.
  4. *Two-for-One Recipe Shortcut: Reserve half of this rice mixture and sliced steak to enjoy Southwestern Steak, Black Beans & Rice Wraps tomorrow.

No Nutritional Information Available


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