cowboy steak and pinto beans with summer tomatoes

cowboy steak and pinto beans with summer tomatoes

If cowboys truly ate dinners like this one, we’d probably consider a career change. Tender sirloin steak is enhanced with a flavorful spice rub, pairing perfectly with stewed pinto beans. Fresh tomatoes require just a light sprinkle of salt to bring out their natural sweetness. And in true cowboy fashion, all you need is your reliable cast iron skillet. Cook, relax, and enjoy!

What you’ll need:
1 medium yellow onion
8–10 oz tomatoes on the vine
¼ oz fresh chives
1 tsp light brown sugar
½ tsp paprika
2, 6-oz ball-tip sirloin steaks
15-oz can pinto beans
1 Tbsp whole grain mustard
coarse salt
freshly ground black pepper
olive oil

Equipment:
large skillet

Recipe steps:
1. Prep vegetables
Halve, peel, and finely chop onion. Slice tomatoes. Roughly chop chives.

2. Make steak rub
Add brown sugar, paprika, 1 teaspoon salt, and several grinds black pepper in a small bowl and stir to combine. Pat steaks dry with paper towels. Rub spice mix over steaks, patting so rub adheres to the meat.

3. Cook steaks
Heat 1 tablespoon oil in a large skillet over medium. Add steaks and cook, turning once, until deeply browned, 4–5 minutes per side for medium rare (increase time if steaks are more than 1-inch thick). Transfer to a board to rest.

4. Cook onions
Add 1 tablespoon oil to same skillet. When oil is hot and shimmering, add onions and season lightly with salt. Cook, stirring, until softened, about 5 minutes.

5. Cook beans
Add pinto beans and their liquid to the skillet. Bring to a simmer and cook, stirring often, until warmed through and liquid has thickened, about 4 minutes more. Stir in mustard and remove from heat.

6. Finish and serve
Slice steak across the grain and serve with beans. Drizzle tomatoes with oil, season with salt and pepper, and top with chives. Enjoy!

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