Weeknight recipes that work.
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Mexican-style steak and beans takes just 30 minutes to prepare, including the pickled onion and chile garnish. |
Grill Flavor Without Going Outside |
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Jack Bishop
Author, editor, and avid home cook
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I love to grill, but I know from your emails that’s not a universal position. Some cooks don’t have access to a barbecue. Others prefer to keep their cooking indoors. But there’s something so appealing about beef with a nice crust, and the grill is great for that.
Luckily, a hot pan does an admirable job replicating the things I like about grilled steak, especially if you use a spice rub. It doesn’t have to be complicated. Sirloin Steak Tips with Charro Beans relies on a three-ingredient rub (salt, pepper, and cumin), but the effect is pretty dramatic.
Beefy, moderately priced steak tips are key here. I know this cut can cause confusion at the grocery store. I strongly recommend reading this helpful article so that you know what to look for, including all the possible aliases. (I shop at Costco where this cut is labeled “loin tip steak/flap meat” and costs about $15 per pound.) Blade steaks are a good option if you can’t find steak tips.
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Once the steaks are well browned, it’s time to make a streamlined version of classic charro beans, aka Mexican cowboy beans. Start with canned pintos and flavor them with garlic, cumin, and chicken broth. Use a potato masher to break down some of the beans. That’s it. Homemade pickled red onion and jalapeño brighten things up. A cilantro garnish is optional in theory but not in this cilantro-lover’s kitchen. If you’re not a cilantro fan, check out this fascinating video that explains why and offers an unexpected work-around.
I’m trying to eat less meat and am plenty happy with 6 ounces per person rather than the 8 ounces listed in this recipe. There are three cans of beans, so this dish is quite hearty. Heck, 1 pound of beef might satisfy four people, and it will definitely help your wallet. And with less meat in the pan, it’s easier to put a nice crust on every single piece.
To round out the meal, serve with flour tortillas and Mexican Street Corn, which picks up a lovely char in the broiler. What a nice end-of-summer supper. No grill required.
P.S. Have something you’d like me to write about? Drop me a line at [email protected].
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My Weekend Recommendations |
I’ll be back in your inbox on Sunday. Until then, here are some suggestions for Labor Day weekend. |
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I’m entertaining this weekend and nothing quite says “party” like nachos. I love these loaded grilled chicken nachos. Grill corn and poblanos at the same time as the chicken and add black beans to make a complete meal. Maybe I’ll prepare a big batch of margaritas and send off summer with some culinary fireworks.
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My local apple orchard is open for picking, and that means it’s time for Salted Caramel Apple Crumb Bars. A portion of the brown sugar crust doubles as the crumb topping, and the sliced apples are tossed with jarred caramel sauce. How easy! This winning recipe calls for Granny Smiths, but other tart apples, such as Cortlands and Northern Spy, also work well. |
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