Peppered Sirloin with Black Bean & Avocado Salad
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You can and should make a double batch of the bean and avocado salad and enjoy it over mixed salad greens for a delicious lunch the next day.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean trimmed sirloin beef
1 pound(s), about 1-inch thick
Table salt
1 tsp
Black pepper
¾ tsp
Canned black beans
15½ oz, rinsed and drained
Frozen corn
1 cup(s), thawed
Grape tomatoes
12 medium, halved
Avocado
½ medium, pitted, peeled, and cut into 1/2-inch pieces
Jalapeño pepper
1 medium, seeded and minced
Fresh lime juice
2 Tbsp
Olive oil
2 tsp
Cilantro
2 Tbsp
Instructions
1
Sprinkle steak with ½ teaspoon salt and black pepper. Spray ridged grill pan with nonstick spray and set over medium high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
2
Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeño, lime juice, oil, cilantro, and remaining ¼ teaspoon salt in serving bowl.
3
Cut steak into 12 slices and serve with salad and lime wedges.
4
Serving size: 3 slices steak and ¾ cup salad
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