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Southwestern Steak and Black Bean Salsa (02.23.16)

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Posted at 12:11 PM, Feb 23, 2016
and last updated 2016-02-23 14:26:20-05
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon chili powder
  • 1 pound boneless sirloin steak, trimmed
  • 1 tablespoon canola oil
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 cups kernel corn
  • 3 small tomatoes, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • Salt and Pepper, to taste

Bring a skillet up to medium-high heat. Combine first 5 ingredients with salt and pepper in a small bowl. Sprinkle over each side of the steaks. Add oil to pan. Cook steaks for 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

In a large bowl, mix together beans, corn, tomatoes, onion, cilantro, lime juice, vinegar, salt and pepper. Cover and refrigerate for at least 2 hours for best flavor.

Serve steak slices with black bean salsa.