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Full Online Book HomeLearning KitchenOutdoor_cooking - Chili Barbecued Beef With Black Bean Salsa
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Outdoor_cooking - Chili Barbecued Beef With Black Bean Salsa Post by :mleiding Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2696

Click below to download : Outdoor_cooking - Chili Barbecued Beef With Black Bean Salsa (Format : PDF)

Outdoor_cooking - Chili Barbecued Beef With Black Bean Salsa

Marinade:
4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano or 1 teaspoon dried
1 tablespoon minced garlic
1 1/2 pounds flank or top round steak or pork tenderloins
Curly endive, radishes or other greens, for garnish
Black Bean Salsa (recipe follows)


Make Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic.

Pour marinade over meat in shallow dish, turning to coat. Cover and marinate in the refrigerator 4 hours or overnight.

Remove meat from refrigerator 30 minutes before grilling. Heat grill. Remove meat from marinade. Grill beef over medium heat, basting occasionally with marinade, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes. Slice thin across the grain. Serve with Black Bean Salsa (recipe follows). Makes 6 servings.

Per serving without Salsa: Calories 245, Total Fat 15 g, Saturated Fat 5 g , Cholesterol 57 mg, Sodium 73 mg, Carbohydrates 4 g, Protein 22 g


Black Bean Salsa:
1 cup dried black beans, picked over and rinsed, or 2 cans (16 oz. each) black beans, drained and rinsed
Half of 1 bay leaf
1 clove garlic
2 teaspoons cumin
1/4 teaspoon red pepper flakes
2 1/4 teaspoons salt, divided
1/3 cup finely diced onion
1/2 teaspoon minced garlic
1 large tomato, seeded and diced
1/3 cup finely diced radishes
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced jalapeno or serrano chile


Soak dried beans in water to cover by 2 inches in large saucepan overnight. (To quick soak: Combine beans with water to cover by 2 inches in a large saucepan and bring to boil; boil 2 minutes. Cover and let stand 1 hour.) Drain; cover with fresh water and bring to boil. Add bay leaf, garlic clove, cumin and red pepper flakes. Reduce heat and simmer until beans are tender, 1 to 1 1/4 hours.

Remove from heat and stir in 2 teaspoons salt. Cool beans in liquid. Drain beans, discarding liquid, garlic clove and bay leaf.

Rinse onion in mesh sieve under cold water; drain and pat dry. Combine onion, drained cooked or canned beans, minced garlic, remaining 1/4 teaspoon salt, tomato, radishes, cilantro, lime juice and chile.

Makes 4 cups.

Per 1/4 CUP: Calories 45, Total Fat 0 g ,Saturated Fat 0 g, Cholesterol 0 mg, Sodium 174 mg, Carbohydrates 9 g, Protein 3 g
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