Southwestern Steak and Pinto Beans
(Main Dish)

INGREDIENTS

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, divided
1 (15-ounce) can pinto beans, rinsed and drained
1/4 cup chopped cilantro

DIRECTIONS

Heat a grill pan over medium-high heat. Combine first 3 ingredients. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; saute 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

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.

Calories: 267 (27% from fat). Fat: 8g (sat 2.6g, mono 2.9g, poly 1.3g). Protein: 27.5g. Carbohydrate: 21g. Fiber: 6.4g. Cholesterol: 63mg. Iron: 4.6mg. Sodium: 640mg. Calcium: 73mg.

SERVINGS: 4

You can round out this dish with your favorite corn bread.

Recipe from Cooking Light, JUNE 2004.