• 6servings
  • 275minutes
  • 515calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E
MineralsZinc, Copper, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2-pound beef flank steak

  2. 1 1/2 cups Italian dressing

  3. 1 jalapeño chili, seeded

  4. 2 cloves garlic

  5. 1 can (15 to 16 ounces) kidney beans, drained

  6. 1/2 teaspoon paprika

  7. 1/4 teaspoon chili powder

  8. Dash of red pepper sauce

  9. 8 ounces uncooked linguine

  10. 1/2 cup canned black beans, rinsed and drained

  11. 1/2 cup whole kernel corn, drained

  12. 3 tablespoons chopped fresh cilantro or parsley

  13. Additional chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in shallow glass or plastic dish. Pour 1 cup of the dressing over beef. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.

  2. Heat coals or gas grill. Place chili and garlic in blender or food processor. Cover and blend on medium speed until finely chopped. Add kidney beans, remaining 1/2 cup dressing, paprika, chili powder and pepper sauce. Cover and blend until almost smooth; set aside. Cook and drain linguine as directed on package.

  3. Remove beef from marinade; reserve marinade. Grill beef uncovered 4 to 5 inches from medium heat 6 to 8 minutes for medium or until desired doneness, turning and brushing with marinade once. Discard any remaining marinade.

  4. Cut beef diagonally across grain into thin slices. Mix black beans, corn and cilantro. Top linguine with kidney bean mixture, black bean mixture and beef. Sprinkle with additional cilantro.


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