Southwestern Steak

Quick. Easy. And only 267 calories per serving. Oh, and everyone loved it. Does it get much better than this?

Southwestern Steak and Pinto Beans
Recipe courtesy of Cooking Light Magazine

1  teaspoon  garlic salt
1  teaspoon  ground cumin
1/4  teaspoon  ground red pepper
1  pound  boneless sirloin steak, trimmed
Cooking spray
1  teaspoon  vegetable oil
1  cup  diced red bell pepper
1/2  cup  bottled chunky salsa, divided
1  (15-ounce) can pinto beans, rinsed and drained
1/4  cup  chopped cilantro

Heat a grill pan over medium-high heat. Combine first 3 ingredients. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; sauté 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

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.