Tijuana T-Bones

Ingredients

1 1/2cups Pace® Chunky Salsa
2 1/2tsp. ground cumin
4beef T-bone steaks (about 8 oz. each), 1/2-inch thick
2tbsp. fresh lime juice
1/4cup chopped fresh cilantro leaves
1can (about 16 oz.) black beans , rinsed and drained
1large avocado , peeled and chopped (about 1 1/2 cups)

Directions

STIR 1 cup of the salsa and 2 tsp. of the cumin in a 3-qt. 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 it for 1 hr., 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-qt. bowl and set aside.

LIGHTLY OIL the grill rack and heat the grill to medium. Remove the steaks from the marinade. Throw away any remaining marinade.

GRILL the steaks for 12 min. for medium-rare* or to desired doneness, turning the steak over halfway through cooking. Serve the steaks with the salsa mixture.

5TIP: *The internal temperature of the meat should reach 145°F.

From about.com