Smoky Beef Shoulder Steaks with Zesty Refried Beans
Tender beef shoulder steaks infused with smoky flavors, accompanied by zesty refried beans, tangy diced tomatoes, crispy russet potatoes, and nutritious broccoli florets. This recipe is a hearty and savory delight that will satisfy your cravings.
ingredients
- 1.5 lb beef shoulder steaks
- 1 can of refried beans
- 1 can of diced tomatoes
- 4 russet potatoes, peeled and sliced
- 2 cups frozen broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
steps
- 1.
Preheat the grill to medium-high heat.
- 2.
In a bowl, combine olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Rub the mixture onto both sides of the beef shoulder steaks.
- 3.
Grill the steaks for about 6-8 minutes per side or until desired doneness. Remove from heat and let them rest for 5 minutes before slicing.
- 4.
While the steaks rest, heat a medium-sized skillet over medium heat. Add the refried beans and diced tomatoes (undrained). Stir well and cook until heated through.
- 5.
In a separate pan, heat some olive oil over medium-high heat. Add the sliced potatoes, season with salt and pepper, and cook until they turn golden and crispy. Remove from heat.
- 6.
In a pot of boiling water, blanch the frozen broccoli florets for 3-4 minutes until slightly tender. Drain and set aside.
- 7.
To serve, spoon the zesty refried beans onto plates, top with sliced beef shoulder steaks, and serve with a side of crispy russet potatoes and blanched broccoli florets.
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