Cowboy Steak and Beans
Source of Recipe
Aunt Saunny
1 pound lean boneless top sirloin steak
2 tsp ground cumin
1 tsp chili powder
1/4 tsp ground red pepper
Cooking spray
1-1/2 cups chopped onion
1-1/4 cup chopped green pepper
2 cloves garlic, minced
1/2 cup no-salt-added beef broth
1 (15oz) can no-salt-added pinto beans, drained
25 cherry tomatoes, quartered (about 1-1/2 cups)
Trim fat from steak;cut steak into 4 pieces. Combine cumin, chili power
and red pepper; sprinkle half of mixture over meat. Coat a nonstick
skillet with cooking spray;place over medium heat. Add meat; cook 5
minutes on each side( or longer for your preference). Remove from skillet;
keep warm.
Add onion, green pepper and garlic to skillet;saute until tender. Add
remaining cumin mixture, broth and beans. Bring to a boil;reduce heat
and simmer, uncovered for 5 minutes, stirring occasionally. Stir in
tomatoes. Arrange meat over bean mixture. Cover and simmer 5 minutes.
Serves: 4
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