Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
2
teaspoons chili powder
1
1/2 teaspoons ground cumin, divided
1
teaspoon dried crushed red pepper
1
teaspoon dried oregano
Coarse kosher salt
1
1 1/4-pound top sirloin steak (about 1 inch thick)
2
tablespoons olive oil, divided
1
1-pint container cherry tomatoes
2
garlic cloves, pressed
2
15-ounce cans white beans, drained
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Preparation
Step 1
Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
Step 2
Slice steak; serve with beans.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 455.3 %Calories from Fat 37.2 Fat (g) 18.8 Saturated Fat (g) 4.9 Cholesterol (mg) 77.2 Carbohydrates (g) 31.2 Dietary Fiber (g) 9.3 Total Sugars (g) 3.8 Net Carbs (g) 21.8 Protein (g) 39.9