Southwestern Steak and Pinto Beans

Name: Southwestern Steak and Pinto Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams pinto beans, rinsed and drained; 59 milliliters chopped cilantro; 1 teaspoon garlic salt; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 237 milliliters diced red bell pepper; 118 milliliters bottled chunky salsa, divided; 454 grams boneless sirloin steak, trimmed; 1 teaspoon vegetable oil

Southwestern Steak and Pinto Beans might be just the main course you are searching for. This recipe makes 4 servings with 272 calories, 31g of protein, and 7g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be Head to the store and pick up pinto beans, cilantro, ground cumin, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a grill pan over medium-high heat.

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Grill Pan

Combine first 3 ingredients.

Remove 1 teaspoon cumin mixture, and set aside.

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Cumin

Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray.

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Cooking Spray

Cumin

Steak

Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness.

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Steak

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Grill Pan

Remove from pan; let stand 5 minutes.

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Frying Pan

Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat.

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Steak

Cooking Oil

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Sauce Pan

Add bell pepper; saut 4 minutes or until tender.

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Bell Pepper

Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

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Beans

Cumin

Salsa

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.

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Cilantro

Salsa

Beef

Equipment

Grill Pan

Frying Pan

Sauce Pan

Ingredients

Servings:

425grams

pinto beans, rinsed and drained 59milliliters

chopped cilantro 1teaspoon

garlic salt 1teaspoon

ground cumin 0teaspoons

ground red pepper 237milliliters

diced red bell pepper 118milliliters

bottled chunky salsa, divided 454grams

boneless sirloin steak, trimmed 1teaspoon

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Beringer Howell Mountain Bancroft Ranch Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.