Peppered sirloin with black bean and avocado salad
uncooked lean trimmed sirloin beef
1 pound(s), (1 inch thick), boneless, trimmed
canned black beans
15½ oz, (1 can), rinsed and drained
frozen corn kernels
1 cup(s), thawed
12 medium, quartered
½ item(s), medium, pitted, peeled, and cut into 1/2-inch pieces
1 medium, seeded and minced
fresh lime juice
3 Tbsp, chopped
½ item(s), cut into 4 wedges
- 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.
- Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeño, lime juice, oil, cilantro, and remaining ¼ teaspoon salt in serving bowl.
- Cut steak into 12 slices and serve with salad and lime wedges.
- Serving size: 3 slices steak and ¾ cup salad