Name: Southwest Steak and Pinto Beans
Yield: 4 servings
Ingredients: 1 tsp garlic salt; 1 tsp ground cumin; ¼ tsp ground red pepper; 1 lb boneless sirloin steak, trimmed; cooking spray; 1 tsp vegetable oil; 1 cup diced red bell pepper; ½ cup bottled chunky salsa, divided; 15 oz can pinto beans, rinsed and drained; ¼ cup chopped cilantro

Southwest Steak and Pinto Beans

CategoryMain Dish

Yields4 Servings

1 tsp garlic salt

1 tsp ground cumin

¼ tsp ground red pepper

1 lb boneless sirloin steak, trimmed

cooking spray

1 tsp vegetable oil

1 cup diced red bell pepper

½ cup bottled chunky salsa, divided

15 oz can pinto beans, rinsed and drained

¼ cup chopped cilantro

Heat a grill pan over medium-high heat. Combine first 3 ingredients in a small bowl. 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; saute 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.

Nutrition Facts

4 servings

Serving size

This recipe brought to you by the Idaho Bean Commission.

Ingredients