Rib Eye with Chili-Lime Caesar Marinade and Black Bean Salad

Recipe

Salad
Rib Eye with Chili-Lime Caesar Marinade and Black Bean Salad

Primary Media

Sliced rib eye steak topped with green chili-lime dressing with side of chopped tomatoes, peppers, and black beans

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

4
Servings
25min
Prep
33min
Total

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    For Chili-Lime Caesar marinade:
    4 clove(s)garlic, minced
    1 bunch(es)cilantro leaves
    4anchovy fillets
    Zest of 2 limes
    Juice of 3 limes
    2jalapenos, seeded if mild is desired
    1 tbsp.Hy-Vee Dijon mustard
    1 tbsp.Hy-Vee Worcestershire sauce
    2 tsp.kosher salt
    1 tsp.Hy-Vee black pepper
    1 ½ c.Hy-Vee canola oil
    2(12 oz each) 100% Natural Angus Reserve rib eye steaks
    For Easy Black Bean Salad:
    2(15 oz each) cans black beans, rinsed and drained
    1small red onion, diced
    2large plum tomatoes, seeded and diced
    1red pepper, seeded and diced
    1 to 2 jalapenos, seeded if mild is desired
    1 bunch(es)cilantro leaves, finely chopped
    2limes, zested and juiced
    2 tbsp.red wine vinegar
    1 c.Hy-Vee canola oil
    Kosher salt and pepper, to taste

    Directions

    1. In a blender or food processor, combine all ingredients for Chili-Lime Caesar marinade except canola oil until thoroughly blended. With blender or food processor running, slowly add oil until marinade is thick.
    2. Pour 1/2 cup marinade over steaks and marinate for 30 minutes.* Meanwhile, preheat grill to medium-high heat. Remove steaks from marinade, discarding marinade. Grill 3 to 4 minutes per side or until desired doneness.
    3. For Easy Black Bean Salad, combine all ingredients in a large bowl.
    4. Serve grilled steaks topped with 1 tablespoon each remaining marinade with Easy Black Bean Salad on the side.
    5. *Remaining marinade can be reserved in refrigerator for up to 3 weeks. Marinade can also be used on fresh veggies, chicken and fish for grilling.

    Nutrition facts

    Servings

    1170 Calories per serving

    Amounts Per Serving

    • Total Fat: 99g
    • Cholesterol: 55mg
    • Sodium: 1050mg
    • Total Carbohydrates: 43g
    • Protein: 29g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 120%
    0%
    Iron 25%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee chefs.