The kids and I had a great time and I was glad I was able to help out.
When I got home and opened the front door, an amazing smell greeted me. Mr. Potts had made dinner! I sent him the recipe and made sure that he had everything he needed in order to make it. I think he surprised himself by how well it turned out. I did not take any pictures because we gobbled it down so quickly, but I'll throw one on here from Cooking Light.
So for your pleasure, Southwestern Steak and Pinto Beans.
- 1 teaspoon garlic powder
- 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 - I used the fresh salsa from my grocery store
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/4 cup chopped cilantro
Combine first 3 ingredients. Remove 1 teaspoon cumin mixture, and set aside.
Sprinkle remaining cumin mixture evenly over steak.
Heat the grill to medium-high heat.
Place steak on grill; cook 4 minutes on each side or until desired degree of doneness.
Remove from grill; 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; sauté 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.