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Prep and Cook time: 25
minutes
Makes: 4 servings
Select a hot, medium, or mild salsa to season the dressing as your family prefers it. Golden sesame seed-dusted dinner rolls, warmed in the oven, are all you need to serve alongside. For dessert, treat yourselves to a tempting carrot cake from your store's bake shop or freezer case.
Ingredients
12 ounces top sirloin steak (about 1 in.
thick), trimmed of fat
1 tablespoon Cajun or blackening spice blend
1/2 cup Southwest Salsa
1/2 cup Nonfat Sour Cream
2 tablespoons fresh lime juice
2 small packages (about 6 oz. each) prewashed spinach
1 can (about 15 oz.) black beans, rinsed and drained
1 jar (about 71/4 oz.) roasted red peppers, drained and cut into thin
strips
Instructions
1. Pat steak with spice blend to coat both
sides evenly. Heat a 10- to 12-inch frying pan over medium-high heat. When
pan is very hot, add steak. Cook, turning occasionally, until meat is well
browned on the outside and done to your liking (about 14 minutes for
medium-rare).
2. Meanwhile, in a blender or food processor, combine salsa, sour cream,
and lime juice; whirl until smooth. Arrange spinach, beans, and peppers
attractively in a large serving bowl.
3. When meat is done, cut it into thin bite-size slices; add to salad. At
the table, pour dressing over salad and, using 2 spoons, mix lightly to
coat with dressing. Season to taste with pepper.
Nutritional Information
Per serving: 256 cal., 16% (42 cal.) from fat; 27 g protein; 4.7 g fat (1.4 g sat.); 27 g carbo (5.4 g fiber); 1162 mg sodium; 55 mg chol.
