Tired of the same old steak and potato dinner? Looking for an easy and fun way to add spice to your next family meal? We’ve added a Latin spin to a steak dinner that we know you’ll love. Our take on this Mexican classic includes chili powder and refried Randall Beans. It’s a great meal for any season and sure to satisfy. Steak night has never been this adventurous.

In the traditional Mexican-Spanish recipe for frijoles refritos, the beans are considered “well-fried,” emphasized by the prefix re, meaning “well.” Most native English speakers confuse the re in refried beans to mean repeatedly fried- rather than well-fried- and that’s never a good way to treat beans! Our take on refried beans takes a little bit of love and care but is well worth the effort.

This well-rounded meal is perfect for warm weather grilling season. It’ also an appealing supper dish to present the family on a chilly winter day. Our healthy refried beans make for a great side dish to the spicy, delicious steak. We also love the array of colors our favorite salsa verde gives to this south-of-the-border dish. It’s easy to whip together and adds a beautiful and delicious layer of flavor to this scrumptious dinner.


Mexican Steak:


  • 3 – 4 pounds lean sirloin steak, cut into serving size pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • Salt, to taste
  • 1 recipe Randall Hearty and Healthy Refried Beans*
  • 1 recipe Salsa Verde**
  • Fresh flour tortillas

Stir the garlic into the oil. Mix in the pepper, chili powder and salt. Rub the oil mixture into both sides of the steak. Set aside for 1 hour before grilling or broiling. Make the Randall Hearty and Healthy Refried Beans according to the recipe. Keep warm or reheat covered, in the microwave at serving time.


Randall Hearty ‘N Healthy Refried Beans:


  • 4 1/2 cups of Randall Pinto Beans
  • 6 tablespoon extra-virgin olive oil
  • 2 cups chopped onion
  • 1 tablespoon sugar
  • 1 1/2 teaspoons hot pepper sauce
  • 1 teaspoon salt, (or to taste)
  • 8 ounces shredded jack cheese
  • Extra cheese for the top, if desired

Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve. Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)

Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender. Stir in the puréed beans. Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often. Stir in the cheese until it is melted.

Serve hot as a vegetable side dish with more cheese melted on top of each serving.

Makes about 5 cups


Salsa Verde:


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh jalapeño pepper
  • 1 4 ounce can chopped mild green chilies
  • 1 cup chopped onion
  • 1 teaspoon cumin
  • Salt, to taste
  • 1/4 cup chopped cilantro
  • 2 tablespoons cider vinegar

Heat the oil in a heavy skillet. Add the peppers, chilies, onion and cumin. Sauté, stirring, over high heat until onion is tender, about 5 minutes. Remove from heat and allow to cool. Salt to taste.

Stir in the cilantro and vinegar. Serve chilled or at room temperature. Makes about 1 cup.

To Serve:

Grill or broil the steak, turning only once, to desired doneness. Serve with Randall Hearty and Healthy Refried Beans on the side and Salsa Verde to sprinkle over the top.

Serve warmed flour tortillas on the side. (They may be lightly buttered and warmed in foil.)

Serves 6 to 8.