Peppered sirloin with black bean and avocado salad

4 - 7
PersonalPoints™ per serving
Total Time
19 min
9 min
10 min
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. This bright and colorful salad is chockfull of black beans, corn, grape tomatoes, chopped up avocado, jalapeños, olive oil, and fresh lime juice and cilantro. You'll want this flavorful, citrusy, easy salad on hand in the fridge at all times; you could even use it as a dip or appetizer. Cooking the steak also doesn't take much time at all—just sprinkle the sirloin with some salt and pepper and cook in a grill pan until you reach your desired degree of doneness. Sometimes simpler tastes better, after all.


Uncooked lean trimmed sirloin beef

1 pound(s), (1 inch thick), boneless, trimmed

Table salt

1 tsp

Black pepper

¾ tsp

Canned black beans

15½ oz, (1 can), rinsed and drained

Frozen corn kernels

1 cup(s), thawed

Grape tomatoes

12 medium, quartered


½ item(s), medium, pitted, peeled, and cut into 1/2-inch pieces

Jalapeño pepper(s)

1 medium, seeded and minced

Fresh lime juice

2 Tbsp

Olive oil

2 tsp


3 Tbsp, chopped

Cooking spray

1 spray(s)

Fresh lime(s)

½ item(s), cut into 4 wedges


  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