4 (6 oz.) sirloin steaks
2 tbsp. chili powder
3 tbsp. vegetable oil (divided)
1 clove garlic (minced)
1/4 c. lime juice
1 tbsp. vegetable oil
1 (15 oz.) can yellow hominy with peppers
1 (4 oz.) can green chilies (drained)
1/3 c. whipping cream
1/3 c. sour cream
1/4 tsp. salt
2 tbsp. cilantro (chopped)
1 (16 oz.) can black beans

Trim steaks to remove fat. In a small bowl, combine chili powder, 2 tablespoons oil, garlic and lime juice. Rub over steaks. Refrigerate at least 1 hour or overnight.

Preheat oven to 300 degrees. Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add steaks and cook 4 minutes on each side. Place steaks in the center of large oven-proof platter.

Drain and rinse black beans and hominy; combine and arrange around steaks. Cover with foil and place in oven while preparing sauce.

Mash or puree green chilies; combine with whipping cream in a small saucepan. Bring to boil, reduce heat and simmer 5 minutes. Whisk in sour cream, salt and cilantro. Serves 4.