- 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
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/4 cup chopped cilantro
There are a few nights during the week where I get home late and don’t have a lot of time to make dinner. Seriously, between work and the gym, how does anyone have time for TV at night?! This is another recipe that I found on Cooking Light. I really enjoy the spice of Southwestern food and this is a perfect, light meal with loads of flavor. I have also, in the past, sliced up the steak and put it into fajita shells. But really, this is super fast and easy to make.
Start by mixing the garlic salt, cumin and red pepper in a small bowl, this will be your steak seasoning. You’ll set aside 1 teaspoon of the mixture for use in the beans. Sprinkle the steak with the seasoning, lightly coat the steak with the cooking spray and then heat a grill pan. If it weren’t freezing cold outside I would much prefer to actually grill this but I’m making do with what I’ve got. Place the steak on the grill pan and cook to desired temperature.
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. This really makes for a great flavor combination!