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Photo of Peppered Sirloin with Black Bean & Avocado Salad by WW

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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