Meat Lite: Bean And Steak Fry Bread With Roasted Jalapeño Salsa Recipe

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons softened butter
• 1/3 cup warm water
• Peanut, corn or vegetable oil for frying
• 6 jalapenos
• 1 pound garden tomatoes (any variety), peeled and cored
• Juice of 1 lime
• 1 garlic clove, minced and smashed to a paste with 1 teaspoon coarse salt
• 2 tablespoons olive oil
• 8 ounces flank steak, cut into 1-inch long, 1/8-inch thick slices (against the grain)
• 1/4 cup chopped scallions (white parts only, reserve green for garnish)
• 1 garlic clove, finely minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• Zest of 1 lime (reserve the rest of the lime for salsa)
• 2 tablespoons vegetable oil
• 1 1/2 to 2 cups cooked pinto beans (or one 15-ounce can)
• Grated cheddar cheese
• Sour cream

1. Start by making the dough for the fry bread. Combine flour, baking powder and salt. Add the butter, stirring into the dry ingredients until well combined. Fold the water into the dry ingredients. When the mixture comes together in a ball, knead it for just about 30 seconds. Transfer to a bowl and cover with a kitchen towel. Let it rest for about 30 minutes.
2. Combine the steak, scallions, garlic, cumin, coriander, black pepper, zest and oil in a medium mixing bowl. Cover and marinate at room temperature for about 30 minutes.
3. 3. While the dough rests and the steak marinates, make the salsa. Char the jalapenos over an open flame (either on the burners of a gas stove set to high heat or on a grill) until the skin is blackened all over. Transfer the charred chiles to a bowl, cover with a damp paper towel and a dry kitchen towel. After about 15 minutes, or when the chiles are cool enough to handle, peel away the charred skins. Remove the stems and seeds from the jalapenos.
4. Put the jalapenos and tomatoes in a food processor or blender and process until smooth. Transfer to a mixing bowl, add the lime juice, garlic and olive oil. Stir to combine and then cover and refrigerate until ready to use.
5. Heat a large saute pan over medium-high heat. Add the steak, marinade ingredients included, to the pan. Saute to brown the meat, stirring constantly, about 3 minutes. Add the beans, stirring to combine, and lower the heat to medium low.
6. Spread a spoonful of salsa on each piece of hot fry bread. Divide the steak and beans among each serving. Top with cheese, green parts of scallions, a dollop of sour cream and another drizzle of salsa. Serve extra salsa and toppings on the side.

flour, baking powder, salt, butter, water, peanut, jalapeufos, tomatoes, lime, garlic, olive oil, flank steak, scallions, garlic, ground cumin, ground coriander, freshly ground black pepper, lime, vegetable oil, pinto beans, cheddar cheese, sour cream

Taken from www.seriouseats.com/recipes/2009/08/bean-and-steak-fry-bread-with-roasted-jalapeno-salsa-recipe.html (may not work)