4

Peppered Sirloin with Black Bean and Avocado Salad

Total Time
19 min
Prep
9 min
Cook
10 min
Serves
4
Difficulty
Easy
Ingredients

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

avocado

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

cilantro

3 Tbsp, chopped

cooking spray

1 spray(s)

fresh lime(s)

½ item(s), cut into 4 wedges

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
Notes
Make a double batch of the Black Bean and Avocado Salad and enjoy it over salad greens for lunch the next day.

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