Mr. Potts cooks!

Yesterday I had a last minute request to look after my niece and nephew while my mom went to the school that my niece will be starting next week. It was quite literally a last minute request, so I cancelled my plans to go to my Cardio Sculpt class (which is really a bummer since I'll be in New England next week) and headed off to my mom's after work.

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.

Ingredients

• 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

Preparation

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.

Absolutely wonderful!!