Serve your customers juicy, grilled BBQ-rubbed steak served on top of a spicy mound of great northern, kidney, pinto and black bean salad.
Serving Size: 6 oz meat / 1/2 cup bean salad
Prep Time: 20 minutes
Cook Time: 4 minutes
12 x 6-oz - Hanger or strip steaks
Olive oil - As needed
Spicy Bean Salad (Yields 1-1/2 qt)
3 cups - Bush’s Beans, mixture (Cannellini or Great Northern,Black, Kidney, Pinto), drained and rinsed
2 cups - Peppers, bell, yellow and red, diced
1-1/2 cups - Onions, red, minced
1/2 cup - Cilantro, fresh, chopped
2 Tbsp - BBQ Dry Rub
1/3 cup - Lemon and lime juice, fresh, plus zest
1/3 cup - Canola oil
1/4 cup - Olive oil
BBQ Dry Rub (Yields 2/3 cup)
1/4 cup - Chili powder
2 Tbsp - Smoked paprika
1 Tbsp - Kosher salt
1 Tbsp - Ground cumin
1 tsp - Garlic powder
1 tsp - Oregano leaves
1 tsp - Pepper, black, ground
1. Brush steaks with oil. Sprinkle each generously with BBQ Dry Rub. Reserve at least 2 Tbsp BBQ Dry Rub for Spicy Bean Salad. Cover and refrigerate at least 4 hours.
To serve: Grill steak 2–3 minutes per side or to desired doneness. Let rest 5 minutes. Slice and lay over top of 1/2 cup Spicy Bean Salad.
To make Spicy Bean Salad:
1. In large bowl, combine beans, peppers, onions and cilantro. Mix well.
2. In small bowl, combine lemon/lime juice, zest and 2 Tbsp reserved BBQ Dry Rub. Whisk in oils. Pour over beans and toss gently to coat. Cover and refrigerate 4 hours. Reserve chilled for service.
To make BBQ Dry Rub:
1. Combine all spices, mix well. Cover. Store in cool, dry place. Use as directed above.