1 tsp. garlic salt
1 tsp. ground cumin
1/4 tsp. ground red pepper
1 lb. boneless sirloin steak, trimmed
Cooking spray
1 tsp. vegetable oil
1 C. diced red bell pepper
1/2 C. bottled chunky salsa, divided
1 (15-oz.) can pinto beans, rinsed and drained
1/4 C. chopped cilantro

Heat a grill pan over medium-high heat. Combine first 3 ingredients. Remove 1 tsp. 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; sauté 4 minutes or until tender. Add reserved cumin mixture, 1/4 C. salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly. Place 1/2 C. bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 T. salsa and 1 T. cilantro.

Yield: 4 servings
Calories: 267
Fat: 8g
Fiber: 6.4g