Southwestern steak with bean salsa

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.