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Southwest Steak and Pinto Beans

Yields4 Servings

Southwest Steak and Pinto Beans

 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

Servings 0

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