Southwestern Steak and Pinto Beans
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| Wed, 08-25-2004 - 12:34pm |
Made this last night for dinner. Super fast and delicious! I served it with a tomato salad and cornbread for the kids.
Pinto beans are a phase 2 food. If you are in phase 1, substitute black beans or kidney beans.
Southwestern Steak and Pinto Beans![]()
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
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.
Yield: 4 servings
CALORIES 267 (27% from fat); FAT 8g (satfat 2.6g, monofat 2.9g, polyfat 1.3g); PROTEIN 27.5g; CARBOHYDRATE 21g; FIBER 6.4g; CHOLESTEROL 63mg; IRON 4.6mg; SODIUM 640mg; CALCIUM 73mg;
Cooking Light, JUNE 2004


Rebecca
Rebecca,
Sounds good!
Susan :)
Thanks for sharing! I made this last night for dinner and just enjoyed the leftovers for lunch today. I used my own homemade salsa in the recipe and as a condiment on top of the finished dish. I also added a squeeze of lime before serving. Yum!!
Karen :)
Karen,
I'm so glad you liked it.