Tijuana T-Bones

Campbell's Tijuana T-Bones Recipe

Hot off the grill, this steak sizzles with the flavor of a 2-ingredient marinade and a kicked-up salsa, featuring avocado, cilantro and black beans. It's an easy and delicious way to impress your guests.

At a glance

Prep

10 min.

Total

1 hr. 22 min.

Serves

4

Marinate: 1 hr.

Grill: 12 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

1 1/2 cups Pace® Chunky Salsa
2 1/2 teaspoons ground cumin
2 pounds beef T-bone steaks (4 steaks), 1/2-inch thick
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 can (about 15 ounces) canned black beans, rinsed and drained
1 large avocado, peeled, pitted and chopped (about 1 1/2 cups)

How to Make It

  • 1

    Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they're marinating.

  • 2

    Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.

  • 3

    Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.

  • 4

    Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture.

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  • Tip: *The internal temperature of the meat should reach 145°F.
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RID#27036

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