MAIN DISH

SIRLOIN AND BLACK BEAN CHILI

• 1 ½ pounds sirloin steak (can be in 2 or 3 pieces)

Trim off and discard any excess fat from the steak.

Combine 1 teaspoon of the chili powder, ½ teaspoon of the cumin and ½ teaspoon of the salt in a small bowl; rub the mixture into both sides of the steak.

Melt the butter in a large skillet over high heat (and turn on your exhaust fan). Sear the steak for 2 minutes on each side, then reduce the heat to medium and cook for 6 to 8 minutes. Transfer to a plate.

Meanwhile, cut the onion and bell pepper into small dice. Mince the garlic and jalapeño pepper, discarding the jalapeño stem and seeds. Cut the tomatoes into ½- to 3/4-inch pieces; seed, if desired. Drain and rinse the black beans.

Add the oil to the same skillet that was used to cook the steak; heat over high heat. Add the diced onion, garlic and peppers; cook for 3 minutes, stirring constantly, then add the tomatoes and cook for 5 minutes, stirring occasionally, until they begin to release their juices. Add ½ cup water and return to a boil, then reduce the heat to medium and add the remaining 3 to 5 teaspoons of chili powder (to taste), the remaining ½ teaspoon of cumin and the drained beans; mix well.

While the chili is cooking, coarsely chop the cilantro.

Cook the chili for 15 to 17 minutes, until it has darkened and the vegetables have softened. Then place the large pieces of cooked steak in the chili (to warm the meat through). Cook undisturbed for 3 minutes, then turn off the heat. Transfer the steak to a cutting board. Cut into thin slices.

Add the cilantro to the chili; taste, and adjust the seasoning as needed, adding the remaining salt if desired. Divide among individual bowls; fan slices of steak over each portion. Serve hot. Makes 4 servings.

Source: Adapted from The Everything Soup, Stew & Chili Cookbook, by Belinda Hulin (Adams Media, 2009).

Per serving: 637 calories, 30 g fat (11 g saturated fat), 87 mg cholesterol, 49 g protein, 41 g carbohydrates, 14 g fiber, 5 g sugar, 686 mg sodium.

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