YOUR SOLIN GENERATED RECIPE
Seared Steak with Smoky Pinto Beans and Sautéed Spinach
A vibrant Mexican-inspired dinner featuring a perfectly seared sirloin steak paired with smoky pinto beans and a bed of sautéed spinach. The dish is subtly spiced with chipotle and cumin, creating a delicious, well-balanced plate that satisfies both your protein and calorie goals.
INGREDIENTS
6 oz Sirloin Steak
1/2 cup cooked Pinto Beans
1 cup Baby Spinach
1 Tbsp Olive Oil
1 Garlic clove
1/2 tsp Chipotle Powder
1/2 tsp Cumin
PREPARATION
Pat the steak dry and season both sides lightly with salt, pepper, chipotle powder, and cumin.
Heat half of the olive oil in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or adjust according to your preferred doneness. Remove the steak and let it rest.
In the same skillet, add a little more olive oil if needed and sauté the chopped garlic until fragrant.
Add the cooked pinto beans to the skillet to warm them, stirring gently to incorporate the garlic and remaining spices.
In a separate pan, heat a drizzle of olive oil and quickly sauté the baby spinach until just wilted. Season with a pinch of salt and pepper.
Slice the steak against the grain and serve it alongside the warm, smoky pinto beans and sautéed spinach for a balanced, Mexican-inspired dinner.