Cuban Steak and Beans

1 orange

4 limes

4 clove(s) garlic, crushed with press

1 tablespoon(s) ground cumin

1 (12-ounce, 1/2 inch thick) beef top sirloin steak

1 large (8- to 10-ounce) red pepper

1 can(s) (15-ounce) no-salt-added black beans 

2 cup(s) corn kernels, fresh or frozen (thawed)

Directions

1. Into small bowl, finely grate 1 teaspoon peel and squeeze 2 tablespoons juice from orange; finely grate 1 teaspoon peel and squeeze 1/4 cup juice from 2 limes. Stir in garlic, cumin, and 1/8 teaspoon each salt and black pepper.
2. Place steak in resealable bag. Add half of citrus mixture. Seal bag; turn to coat. Let stand. Chop pepper, drain and rinse beans, and cut remaining limes in half.
3. Heat 12-inch heavy skillet on high. Coat steak lightly with nonstick cooking spray; add to pan. Cook 1 to 2 minutes per side for medium-rare (145 degrees F) or until desired doneness. Transfer to cutting board.
4. To skillet, add red pepper and corn. Cook 3 minutes or until tender, stirring. Add beans, remaining citrus mixture, 1/4 cup water, and 1/8 teaspoon each salt and black pepper. Cook 3 to 4 minutes or until mostly dry, stirring. Slice steak. Serve with bean mixture and limes.

I got this recipe from Good Housekeeping magazine.  I would not recommend it.  The bean/corn side was good but I did not think steak had much flavor.  

Megan-1/5
Jesse- 2/5