Always room for Tex-Mex

A few weeks ago, we had a wonderful visit with my parents, as always :) Hadleigh and Nathanael both keep telling me "I miss Mimi and Grampa. And Katy. And Kammy and Pappy. And Michael and Matt." (Once they get missing people they love, I guess they just figure we should get everyone together!)

While they were here, I ended up cooking a TON of new recipes. For me, it seems easier to try something new when I have someone around to help keep the children busy/happy. It's much easier to whip together the "old reliables" when you have lots of helpers and lots of noise and not so much undivided attention to devote to a recipe.

This one was a BIG hit. Brent's a steak lover. And we all love Mexican food. So it's really no surprise this turned out so well. I hope you like it too!

(And I have to add, this recipe calls for lots of limes and kosher salt...which just reminds me of some cooking done in college...right girls???)

Tex Mex Fiesta Steak with Guacamole Butter and Fiesta Black Bean Salsa

3 Tbsp. tequila
1 tsp. grated lime rind
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 ¼ tsp. McCormick Chipotle Chile Pepper
1 tsp. Mexican oregano
¾ tsp. black peppercorns
½ tsp. ground cumin
½ tsp. kosher salt
2 tsp. minced garlic
4 (1” thick) Top Sirloin Steaks (6 oz.)
Guacamole Butter
Fiesta Black Bean Salsa

1. Stir together the first 10 ingredients (through garlic) in a large bowl until blended. Add steaks to marinade, turning to coat. Cover and chill 8 hours or let stand room temp. for 2 hours.

2. Remove steaks. Bring marinade to a boil in a small saucepan over medium heat and boil 2 minutes.

3. Heat a grill pan over med-high heat. Grill steak 5-6 minutes per side, basting occasionally with marinade.

4. Remove steaks and place on serving plate. Dollop each steak with Guacamole Butter. Spoon Salsa around steaks and serve immediately.

Guacamole Butter

1 small avocado
2 green onions, chopped
2 Tbsp. chopped cilantro
2 Tbsp. sour cream
¼ tsp. kosher salt
pinch cayenne pepper

1. Chop avocado and place all ingredients in food processor or blender and process until smooth. (I use an immersion blender.) Place in bowl and chill until ready to serve.

Fiesta Black Bean Salsa

1 can black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
½ cup chopped red bell pepper
¼ cup chopped green onion
¼ cup chopped cilantro
2-3 jalapeños, seeded and minced, optional
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 tsp. minced garlic
½ tsp. kosher salt
½ tsp. ground pepper

1. Stir together in large bowl. Cover and let stand at room temp. until ready to serve.