Cuban Steak and Beans

• 1 orange
• 4 limes
• 4 clove garlic
• 1 tbsp. ground cumin
• 1 beef top sirloin steak
• 1 large red pepper
• 1 can no-salt-added black beans
• 2 c. corn kernels

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

orange, limes, clove garlic, ground cumin, beef, red pepper, nosalt, corn kernels

Taken from www.delish.com/recipefinder/cuban-steak-beans-recipe-ghk0112 (may not work)