Spicy Steak & Beans with Collard Slaw

spicy steak beans with collard slaw

Recipe by Jackie Newgent, RDN

  • 4Servings


  • 8 oz. collard greens, ribs removed and leaves thinly sliced
  • 1 tbsp. EVOO
  • 2 tbsp. fresh lime juice
  • 1 1/4 lbs. skirt steak
  • 3 cups Tex-Mex Black Beans, thawed and reheated
  • 1 cup couscous, cooked according to package directions
  • Sriracha, for drizzling


1. Make Big-Batch Tex-Mex Black Beans and portion out 1 cup for this recipe.

2. In a bowl, toss greens, EVOO and lime juice; season. On greased grill or grill pan, cook steak over medium-high until medium-rare, about 3 minutes per side. Let rest 3 minutes; slice and serve with collard greens, Tex-Mex Black Beans and couscous. Serve with sriracha for drizzling.