Recipe courtesy of Marcela Valladolid
Episode: Full of Beans
23 min
5 min
10 min
8 min
6 servings


  • 2 (8 to 9-ounce) New York strip steaks
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
Bean Salad:
  • 3 cups canned Great Northern or pinto beans, rinsed and drained
  • 1/3 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 2 tablespoons chopped scallions, white and pale green parts only
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper


Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside.

Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste.

Put the bean salad on a platter and arrange the warm steak slices on top.

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