Peppered Sirloin with Black Bean and Avocado Salad
- Total Time
uncooked lean trimmed sirloin beef1 pound(s), (1 inch thick), boneless, trimmed
table salt1 tsp
black pepper¾ tsp
canned black beans15 ½ oz, (1 can), rinsed and drained
frozen corn kernels1 cup(s), thawed
grape tomatoes12 medium, quartered
avocado½ item(s), medium, pitted, peeled, and cut into 1/2-inch pieces
jalapeño pepper(s)1 medium, seeded and minced
fresh lime juice2 Tbsp
olive oil2 tsp
cilantro3 Tbsp, chopped
cooking spray1 spray(s)
fresh lime(s)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