1 lb. boneless Top Sirloin Steak
2 Tbsp. extra virgin olive oil, divided use
1 cup bell pepper, mix of red and orange, chopped
1 cup yellow onion, chopped
2 cloves garlic, minced
1 cup whole kernel corn
1 can (15 ½ oz.) black beans, drained and rinsed
½ tsp. paprika
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. salt
½ tsp. course ground black pepper
3 cups beef broth
Sour cream, shredded cheese, avocado and cilantro
Heat a large saucepan over medium heat. Add 1 Tbsp. olive oil and sauté bell peppers, onion and garlic until the onions begin to turn translucent. Stir in corn, black beans and spices. Cook for an additional 6 minutes, stirring occasionally. Add broth and simmer for 15 minutes.
While soup is simmering, heat a sauté pan over medium heat, add another Tbsp. olive oil. Season steak with salt and pepper; add to the pan and cook 3-6 minutes per side depending on personal preference for doneness. Time will also vary according to the thickness of the meat.
Let steak rest for 5 minutes before slicing into bite size pieces. Pour into bowls, top with steak and serve with desired toppings.
Nutrition information per serving: Calories 510; Total fat 26g (Sat. fat 8g; Trans fat 0g); Cholest. 95mg; Sodium 1300mg; Total Carb. 35g; Fiber 10g; Total Sugars 8g; Protein 36g; Vit D (6% DV); Calcium (20% DV); Iron (35% DV); Potas. (26%DV)