Great for company or a casual dinner at home, this steak dish is ready in about 20 minutes.
1 teaspoon garlic salt
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 pound boneless sirloin steak, trimmed
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
How to Make It
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.
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.
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.
This is really good, the cumin makes it! I don't have a grill pan so cooked the steak in my SS frying pan. If you are vegetarian, just make the beans they are delicious. Of course, if you are vegetarian you're probably not reading this recipe...:-)
Reaaaally like this one. A great steak diversion from A-1 sauce and a green salad. Followed the recipe to a T, just doubled the dry rub since I used 2 lbs. of meat. Came out great! Served with simple Jiffy cornbread and mixed some canned corn into the beans. Excellente!