Salsa Steak with Rice and Beans (35-40 Minutes)

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This heart dish brings together the tenderness of steak with the zesty taste of salsa, combined with the comforting textures of rice and beans. This meal is perfect for those who enjoy a bit of spice and a lot of flavors.

The steak is cooked to your liking and then topped with a generous helping of salsa, adding a fresh and tangy twist. Served over a bed of rice and pinto beans, this dish is not only satisfying but also offers a well-rounded blend of protein, carbs, and fiber.

  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 steak cuts of your choice (such as sirloin or ribeye)
  • 2 cups cooked rice
  • 1 can pinto beans, drained and rinsed
  • 1 cup salsa (homemade or store-bought)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional garnishes: chopped cilantro, lime wedges, sour cream

Instructions

  1. Cook Rice (15-20 minutes): Prepare rice according to package instructions.
  2. Prepare Pinto Beans (5 minutes): Meanwhile, heat the pinto beans in a saucepan, seasoning with salt and pepper. Keep warm.
  3. Season and Cook Steaks (10-15 minutes): Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks to your desired level of doneness.
  4. Warm Salsa (2 minutes): In a small saucepan or in the microwave, gently warm the salsa.
  5. Assemble the Dish (5 minutes): Slice the cooked steaks. On each plate, lay a bed of steak slices, then top with rice, pinto beans, and a generous scoop of warm salsa. 
  6. Garnish and Serve (2 minutes): Garnish with chopped cilantro, lime wedges, and a dollop of sour cream if desired.

Notes

This dish is versatile, allowing you to adjust the heat level of the salsa to suit your taste. For an extra kick, you can add chopped jalapeños or a dash of hot sauce to the salsa.

The rice and beans provide a comforting touch, but you can also serve this dish with tortillas or a side salad. Salsa Steak is a wonderful way to enjoy a flavorful and fulfilling meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 40g
  • Cholesterol: 90mg

Pair this with...

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

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