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
Directions:
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; saute 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.