- 1 tablespoon olive oil
- One16-ounce T-bone steak, excess fat trimmed and reserved
- One 15-ounce can corn
- One 15-ounce pinto beans, with liquid
- Salt and freshly ground black pepper
- 2 cloves garlic, chopped
- Pinch nutmeg
- 2 tablespoons sour cream
- 4 ounces spaghetti
- 1 tablespoon chopped fresh chives
- Lime wedges, for garnish
Heat the olive oil in a large skillet over medium heat. Add the fat trimmings. When the fat is melted, add the corn and saute until browned. Stir in the pinto beans and liquid and simmer, 8 minutes.
Preheat a grill over high heat. Sprinkle the steak with salt and pepper and the garlic. Grill the steak for 5 minutes on each side. Let rest.
Blend the nutmeg with the sour cream and salt and pepper to taste.
Boil the spaghetti in salted water. Drain and set aside.
Plate the spaghetti topped with the corn and pinto beans and the whole steak. Top with the flavored sour cream and garnish with chives and lime wedges.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Justin Warner