Southwestern Steak and Pinto Beans

Ingredients

• 15 ounce pinto beans rinsed drained canned
• 0.3 cup cilantro leaves chopped
• 1 teaspoon garlic salt 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 cup bell pepper diced red
• 0.5 cup bottled chunky salsa divided
• 1 pound rump steak boneless trimmed
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• sauce pan
• grill pan

Directions

1. Heat a grill pan over medium-high heat.
2. Combine first 3 ingredients.
3. Remove 1 teaspoon cumin mixture, and set aside.
4. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray.
5. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness.
6. Remove from pan; let stand 5 minutes.
7. Cut into thin slices.
8. While steak cooks, heat the oil in a medium saucepan over medium-high heat.
9. Add bell pepper; saut 4 minutes or until tender.
10. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.
11. Place 1/2 cup bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.