Southwestern steak with bean salsa
Makes 4 servings
Here’s a dish inspired by the wild West. It makes a quick-to-prepare and filling main course that the whole family will enjoy on a busy weeknight.
1 pound boneless sirloin
1 tablespoon olive oil, divided
1 cup bottled chunky salsa, divided
½ green bell pepper, finely chopped
1 (15-ounce) can great Northern beans
¼ teaspoon ground cumin
Salt and pepper to taste
¼ cup minced fresh cilantro
Heat a stovetop grill pan over high heat. Brush both sides of the sirloin with the olive oil. Reduce the heat to medium-high and place the steak on the grill; cook for about 5 minutes on each side or until desired degree of doneness.
While the steak is cooking, heat the remaining oil in a medium saucepan over medium-high heat. Add the bell pepper; cook, stirring occasionally, for 4 minutes or until tender. Stir in ¾ cup of the salsa, the beans, and cumin. Stir until thoroughly heated.
When the steak is done, remove it from the pan and let stand for a few minutes. Cut into thin slices.
To serve, spoon about ½ cup of the bean mixture on each of 4 plates; top with one-fourth of the beef slices. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.