Cast Iron-Seared Steak with Black Bean and Corn Salsa

Clock Icon 16 minutes |
Servings: 4 |
Prep: 10 minutes |
Cook: 6 minutes

Whether you enjoy this cast iron-seared steak in tacos, a rice bowl, a salad or as part of a southwestern spread you’ll want to bookmark this recipe!

Ingredients

  • Top sirloin steak (about o.45 kg or 1 lb)
  • salt and pepper, to taste
  • dried garlic flakes, to taste
  • 1 tbsp canola oil
Black Bean & Corn Salsa 
  • 1 19 oz. (540 mL) can black beans, rinse and drain water
  • 1 red pepper, diced
  • 2 cups (500 mL) corn, cooked and cooled
  • 1 1/2 cups (375 mL) cherry tomatoes, sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup (60 mL) cilantro, chopped
  • salt and pepper, to taste
  • 1 lime, juiced
  • 3 Tbsp (45 mL) canola oil

Method

  1. Season steaks with salt, pepper, and garlic flakes.
  2. Heat a cast iron pan on high heat, add canola oil and sear steaks for 2-3 min on each side. Remove steaks from pan and rest on a cutting board for 5-10 min.
  3. Thinly slice your steaks against the grain.

Black Bean & Corn Salsa 

  1. In a large bowl, combine beans, pepper, corn, tomatoes, onions and cilantro, juice of 1 lime, oil and mix.
  2. Season with salt and pepper to taste.

 

Tips

Recipe curated by Tamara Sarkisian, RD for the Manitoba Beef Producers

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