This steak was pretty good. Normally steak for us is strictly filet mignon, because we don’t eat beef very often. But we couldn’t resist making something out of this article on Mexican-style steaks. We made our usual black beans, and picked up some frozen cork tamales from our local (and excellent) Mexican grocery.

• Steak with Three-Chile Sauce (Fine Cooking #87, September 2007, p. 47)
• Black Beans
• Corn Tamales