Cowboy Steak and Beans

This hearty, one-skillet dinner features lean sirloin steak that is topped with a mixture of pinto beans, bell pepper and tomato.

Yield: 4 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 19%
  • Fat: 7.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 32.5g
  • Carbohydrate: 35g
  • Fiber: 0.0g
  • Cholesterol: 69mg
  • Iron: 0.0mg
  • Sodium: 88mg
  • Calcium: 0.0mg

Ingredients

  • 1 pound lean boneless top sirloin steak
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground red pepper
  • Vegetable cooking spray
  • 1 1/2 cups chopped onion
  • 1 1/4 cups chopped green pepper
  • 2 cloves garlic, minced
  • 1/2 cup canned no-salt-added beef broth, undiluted
  • 3 tablespoons brown sugar
  • 1 (15-ounce) can no-salt-added pinto beans, drained
  • 1 1/2 cups quartered cherry tomatoes

Preparation

  1. Trim fat from steak; cut steak into 4 pieces. Combine cumin, chili powder, and red pepper. Sprinkle halfof mixture over meat. Coat a nonstick skillet with cooking spray; place over medium heat. Add meat; cook 5 minutes on each side. Remove from skillet; keep warm.
  2. Add onion, green pepper, and garlic to skillet; saute until tender. Add remaining cumin mixture, broth, sugar, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Stir in tomato. Arrange meat over bean mixture. Cover and simmer 5 minutes.
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