Ingredients
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1/4 cup jarred pesto
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2 tbsp olive oil, divided
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1 1/2 lbs skirt steak
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2 (8.8 oz) pkgs precooked Nature's Promise® Mexican Style Rice
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1 (15.5 oz) can Nature's Promise® Organic Low Sodium Black Beans, drained and rinsed
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3 tbsp cotija or crumbled queso fresco cheese
Steps
1
Arrange oven rack 4–6 inches from broiler. Set broiler to high. In a small bowl, combine the pesto with 1 tbsp oil. Place the steak on a foil-lined baking sheet and rub all over with pesto mixture. Season with salt and pepper. Broil 5–7 min. per side for medium-rare or until desired doneness. Let stand 10 min.
2
Meanwhile, microwave the rice according to package directions. In a 12-inch skillet, heat remaining 1 tbsp oil on high. Add the black beans and ⅓ cup water. Bring mixture to a boil, then reduce heat to simmer and cook 5 min., stirring occasionally. Using a potato masher, mash the beans until almost smooth. Cook another 5 min., stirring often. Remove from heat and season with salt to taste. Garnish with the cotija cheese.
3
Thinly slice steak and serve with refried beans and rice.
