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Southwestern Steak and Pinto Beans

Southwestern Steak and Pinto Beans
Randy Mayor; Cindy Barr
Yield

4 servings

Great for company or a casual dinner at home, this steak dish is ready in about 20 minutes.

Ingredients

  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1 pound boneless sirloin steak, trimmed
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 1 cup diced red bell pepper
  • 1/2 cup bottled chunky salsa, divided
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/4 cup chopped cilantro

Nutrition Information

  • calories 267
  • caloriesfromfat 27 %
  • fat 8 g
  • satfat 2.6 g
  • monofat 2.9 g
  • polyfat 1.3 g
  • protein 27.5 g
  • carbohydrate 21 g
  • fiber 6.4 g
  • cholesterol 63 mg
  • iron 4.6 mg
  • sodium 640 mg
  • calcium 73 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Combine first 3 ingredients. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

  2. While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; sauté 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

  3. Place 1/2 cup bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.