Side view of southwestern steak, rice, and black beans in a tan bowl.

Southwestern Steak, Rice and Black Beans

  • Servings
    8

Ingredients

  • 2 pounds boneless top sirloin steak, about 3/4-inch thick, trimmed
  • ¼ cup canola oil, divided
  • 1 ½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons salt, divided
  • 2 medium lemons
  • 1 (10-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 cups hot cooked medium or long grain rice
  • ¼ cup cilantro, chopped, optional

Directions

  • Preheat grill or broiler. Rub both sides of steak with 2 tablespoons canola oil. Mix chili powder, cumin, and 1/2 teaspoon salt; rub onto steak. Grill or broil steak 10 minutes for medium-rare, turning halfway through cooking, or to desired doneness. Place steak on cutting board and let rest 5 minutes before thinly slicing across the grain; set aside.
  • Meanwhile, grate 1 tablespoon lemon zest and combine with juice from one and a half lemons and remaining 2 tablespoons canola oil in large bowl. Add tomatoes, black beans and remaining 3/4 teaspoon salt and mix well. Add hot rice and toss to blend.
  • Place rice mixture on serving platter and top with beef slices. Garnish with cilantro and additional lemon wedges, if desired.
 

Nutrition Facts

  • Calories 400
  • Total Fat 12g
  • Cholesterol 50mg
  • Sodium 730mg
  • Carbohydrates 42g
  • Dietary Fiber 4g
  • Protein 31g