- 1 tsp. dried oregano
- 1 tsp. cumin, divided
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 teaspoons vegetable oil
- 2 teaspoons chipotle hot sauce
- 1 pound steak strips
- 2 15-oz. cans black beans, rinsed and drained
- 2 cups corn
- 3 cups rice, cooked
- 1/4 cup cilantro
- 4 green onions, chopped
- 1/4 cup sesame seeds
- 1 lime, sliced into wedges
Combine oregano, half of the cumin, garlic and onion powder, oil, hot sauce, salt and pepper in a large, sealable plastic bag with steak slices. Shake bag; marinate in the refrigerator for at least an hour.
Heat a large skillet to medium-high heat. Cook steak to desired doneness. Remove from pan; keep warm. Bring the same pan up to medium heat. Add beans, corn, rice and remaining cumin. Saute for 3-4 minutes. Serve in bowls with some of the rice mixture, top with some of the steak. Garnish each bowl with cilantro, onions, sesame seeds and a lime wedge. Serve with chipotle hot sauce.
