Southwestern Steak and Pinto Beans

Randy Mayor; Cindy Barr

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 27%
  • Fat: 8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.5g
  • Carbohydrate: 21g
  • Fiber: 6.4g
  • Cholesterol: 63mg
  • Iron: 4.6mg
  • Sodium: 640mg
  • Calcium: 73mg

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

Preparation

  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.
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