Sweet Honey Jalapeno Sirloin and Beans
Diane Hopson Smith
While eating our lunch today, Jimmy gave me a thumbs up and told me I coud win a prize with this recipe! That is all the prize I need!
2(15.5-oz) cans pinto beans, rinse and drain
3 lbsirloin steaks (you can cut in pieces if desired)
1 tspseasoning salt (i used everglades all purpose seasoning)
1/2 tspgarlic powder
1 smallonion, chopped
2 to 3 Tbspoil (i used evoo)
1(10-oz) jar red jalapeno jelly
·(5-oz) steak sauce (i used a-1)
How to Make Sweet Honey Jalapeno Sirloin and Beans
- Rinse and drain beans; set aside.
- Remove steaks from fridge and bring to room temperature. Combine seasoning; sprinkle steaks. Save remaining spice mixture for sauce.
- In saucepan combine jalapeno jelly, steak sauce, honey and remaining spices. NOTE: add additional spices if desired. Heat over medium heat until jelly dissolves.
NOTE: I live in a small town and often can not find certain items in our only grocery store. I did make and use my own Red Jalapeno Pepper Jelly - Dee Dee's
- In a large skillet; heat oil over medium/high heat. Sear steaks for about 2 minutes on each side. Place chopped onions on top of steak and pour sauce over steaks; reduce heat to med/low. Simmer covered for about 25 to 30 minutes. Turn steaks one time during cooking.
- Remove cover; add beans. NOTE: I lift steaks allowing beans to go to bottom of pan. Simmer an additional 30 minutes with lid tilted to allow steam to escape and beans to thicken. NOTE: keep a watch to ensure the beans thicken but don't dry and burn.