- 12 ounces top sirloin steak (about 1 in. thick), trimmed of fat
- 1 tablespoon Cajun or blackening spice blend
- 1/2 cup Safeway SELECT Southwest Salsa
- 1/2 cup Lucerne Nonfat Sour Cream
- 2 tablespoons fresh lime juice
- 2 (6 ounce) packages prewashed spinach
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (7.25 ounce) jar roasted red peppers, drained and cut into thin strips
- Pat steak with spice blend to coat both sides evenly. Heat a 10- to 12-inch frying pan over medium-high heat. When pan is very hot, add steak. Cook, turning occasionally, until meat is well browned on the outside and done to your liking (about 14 minutes for medium-rare).
- Meanwhile, in a blender or food processor, combine salsa, sour cream, and lime juice; whirl until smooth. Arrange spinach, beans, and peppers attractively in a large serving bowl.
- When meat is done, cut it into thin bite-size slices; add to salad. At the table, pour dressing over salad and, using 2 spoons, mix lightly to coat with dressing. Season to taste with pepper.