Temperatures are heating up and so is my grill lately! Now that the weather is nicer it has been my goal to sit on my patio as much as I can and grill as much as possible. I decided that I was going to revisit one of my favorite recipes from when I started this blog and turned my Southwestern Steak and Pinto Beans into Southwestern Steak Bowls. Grilled, of course.
This recipe packs some intense flavor and if you want, spice. If you love a spicy dish you can add in more cayenne pepper than is requested in the recipe. This recipe also great because it’s super quick and easy to make. I like to place my steak into the marinade the night before I plan to cook it so that the flavors infuse into the meat. This meal is also great for leftovers! I like to chop up the leftover steak and mix it with the beans for taco filling.
You can make just the meat and beans for a lower calorie option or serve it up in bowls with a helping of rice for a heartier meal. However you enjoy this dish you will certainly hoping that there are leftovers for lunch the next day!
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- ¼ teaspoon ground red pepper
- 1 pound boneless sirloin steak, trimmed
- 1 teaspoon vegetable oil
- 1 cup diced red bell pepper
- ½ cup bottled chunky salsa
- 1 (15-ounce) can pinto beans, rinsed and drained
- ¼ cup chopped cilantro
- Cooked rice, if desired
- Combine the garlic salt, cumin and red pepper in a small bowl and set aside 1 teaspoon of the mixture for use in the beans. Sprinkle the steak with the seasoning. Heat the grill to medium-high. Grill the steak until it reaches your desired temperature. I think this is best served medium.
- While your steak is cooking you’ll prepare the beans. Heat the oil in a saucepan and add the bell pepper to saute. Add the reserved cumin mixture, the salsa and pinto beans and heat thoroughly. Once this is finished, slice the steak and serve with the bean mixture and rice if desired.