“Cumin seasoned steak and bananas on the grill along with rice and black beans. Grill times are for a compression type indoor grill - like a George Foreman.”

Ingredients Nutrition

  • 4 rib eye steaks, boneless 1-inch thick
  • 4 garlic cloves, minced
  • 1 12 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 14 teaspoon salt
  • 18 teaspoon ground red pepper
  • 2 tablespoons lime juice
  • 1 teaspoon orange peel, finely shredded
  • 1 teaspoon butter, melted
  • 2 large firm bananas, peeled and cut in half lengthwise and crosswise (or 2 plantain bananas, fully ripe)
  • 23 cup long grain rice, uncooked
  • 12 cup black beans, cooked (or canned, rinsed and drained)
  • 2 tablespoons sweet red peppers, finely chopped


  1. Preheat indoor electric grill.
  2. Trim fat from steaks. Combine garlic, cumin, coriander, salt, and ground red pepper. Reserve 1/4 tsp spice mixture for rice.
  3. Brush both sides of steaks with 1 tbsp of lime juice. Sprinkle spice mixture evenly over steaks; rub in with fingers.
  4. Combine the remaining 1 tbsp lime juice , orange peel and melted margarine. Brush on both sides of bananas and set aside.
  5. Cook rice according to package directions in lightly salted water along with add reserved spice mixture. Stir in beans and red sweet pepper to cooked rice; heat through.
  6. Place steaks on grill and close lid. Cook 4-6 minutes for medium-rare, 6-8 minutes for medium. When done remove steaks from grill, cover and keep warm.
  7. Add bananas to the grill and close lid. Grill until heated through, about 4 minutes.
  8. Note: if using plaintain bananas- when fully ripe they are still firm but the skin has turned mostly black. If not using fully ripe plantains- cook a little longer than instructed.

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