Four-Spice Sirloin Steak

Four-Spice Sirloin Steak

with Roasted Corn & Black Bean Salsa

Serves 2 Calories 544


10 oz. Sirloin Steak
1 Red Bell Pepper
½ Jalapeño
1 Lime
1 T. Cilantro
2 Garlic Cloves
1 Ear Corn
½ C. White Rice
¾ C. Black Beans
Spice Mix:
½ t. Chili Powder
¼ t. Ground Cumin
¼ t. Garlic Powder
½ t. Coriander
Protein Substitutions
Chicken Breast
Follow recipe as for steak, except cook 3-4 minutes per side.

Pat dry, season with the spice mix, salt, and pepper. Follow same instructions for steak but increase cook time to 3-4 minutes per side or until meat flakes apart when probed with a fork.

Season with the spice mix, salt, and pepper. Follow same instructions for steak cooking 1-2 minutes per side or until cooked through.

Press until dry and cut into cubes and season with spice mix, salt and pepper to taste. Add a small amount of oil to a non-stick skillet and heat over medium high heat. Add tofu to pan and brown on each side for about 1-2 minutes for a total of about 15 minutes. Serve over rice with the black bean and corn salad.
Nutritional Information
Nutrition content
Chef's Tips
To remove corn kernels from the cob, stand the ear of corn upright in a bowl and use a small knife to cut down. The kernels will fall right into the bowl!
Prepare your Ingredients
Wash and dry your produce.
Set steak on counter and allow to come to room temperature.
Remove seeds and finely chop ½ the jalapeño (leave seeds for spicier).
Small dice the red bell pepper.
Mince 2 cloves garlic.
Finely chop the cilantro to make about 1 Tbsp.
Rinse the black beans.
Remove corn kernels from cob by standing it up in a bowl and slicing down.
Place the black beans, bell pepper, jalapeño, cilantro and garlic in a bowl, and mix.

Cook the Rice
Bring 1 cup salted water to a boil in a small pot.
Add rice and 1 tsp olive oil.
Stir, turn heat down to low, and cook covered until water is absorbed; about 17 minutes.
Fluff with a fork, and set aside covered.

Saute the Corn & Make the Salad
Squeeze the juice of 1 lime into the bowl with the black bean salad, and mix.
Heat 1 tsp. olive oil in a large pan over medium-high heat.
Cook the corn stirring occasionally, 4-5 minutes or until tender.
Add corn to the black bean salad bowl, and season with salt and pepper to taste.
Cover and put in fridge until ready to serve.

Cook the Steak
Pat steak dry.
Shake the spice mix, then rub evenly into the steak, and season with salt and pepper to taste.
In the same pan you cooked the corn, heat ½ Tbsp. olive oil over medium-high until hot.
Lay steak in pan and cook 2-3 minutes per side for medium (cook longer for more done).
Remove from heat and allow to rest 5 minutes before slicing.

Thinly slice steak making sure to cut against the grain.
Serve desired amount of rice and top with the steak followed by the corn and black bean salad. Enjoy!