Cooking Directions

• 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.
• Stir the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-quart bowl and set it aside.
• Lightly oil the grill rack and heat the grill to medium. Remove the steaks from the marinade. Discard any remaining marinade.
• 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.

Ingredients

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