ingredients

• 2    boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1-1/4 lb.)
• 2  tsp.  fajita seasoning
• 1  15-oz. can  black beans, rinsed and drained
• 1/3  cup  bottled barbecue sauce
• 2  to 3  tomatoes, sliced
•     Corn bread (optional)
•     Pickles jalapeño peppers (optional)

directions

1. Preheat grill pan over medium-high heat. Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).

2. Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microcook on high (100 percent power) for 3 minutes, stirring once.

3. Serve steaks with sliced tomatoes, beans and corn bread. Top with pickled jalapeño slices. Serves 4.