1-1/4 lbs. boneless beef top sirloin steak, 1" thick
1 Tbsp. olive oil
1/4 cup fresh lime juice
1 10 oz. can diced tomatoes with green chilies, undrained
1 16 oz. can black beans, rinsed and drained
1 cup green pepper, chopped
1 cup frozen corn, thawed and drained
1/4 cup green onion, sliced
1/2 cup loosely packed cilantro leaves
2 tsp. garlic, minced
1/2 tsp. ground cumin
1 tsp. salt
Cook pasta according to package directions. While pasta is cooking, trim fat from
steak and cut lengthwise in half and then crosswise into 1/8" thick strips. Heat
oil in large nonstick skillet over medium-high heat. Add steak, half at a time and
cook 1-2 minutes or until outside surface is no longer pink.
Remove steak and set aside.
In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper,
corn, onion, cilantro, garlic, cumin, and salt. Cook and stir until hot. Add cooked
meat and cook until heated through.
Serve with steak and vegetable mixture over pasta.