Lone Star Steak and Pasta

Lone Star Steak and Pasta

16 oz pasta, cooked according to package directions (you could easily substitute rice if that's what your family likes)
1 lb boneless top sirloin steak, about 1 " thick
2 T oil
1/4 cup fresh lime juice
1 can diced tomatoes with green chiles, undrained
1 can black beans, drained and rinsed
1 green pepper, chopped
1 cup frozen corn, thawed
1/4 cup sliced green onion
1/2 cup loosely packed cilantro leaves
2 cloves garlic, finely chopped
1/2 tsp cumin
1 tsp salt

Trim fat from meat. Cut steak lengthwise in half, then crosswise into 1/8" strips.

Heat 1 T oil in skillet over medium high heat. Add half of the steak, saute 1-2 minutes until lightly browned. Remove to a plate, then repeat with remaining oil and meat, also removing second batch to the plate.

In the same skillet, add remaining ingredients. Simmer for 6 to 8 minutes until onions and pepper are slightly tender. (I hold the cilantro out until the very end.) Add meat and any accumulated juices to skillet and cook for 1 or 2 minutes until heated through.

Serve over pasta or rice, garnish with sour cream or chopped fresh tomato if desired.