1 pound boneless Top Sirloin Steak
2 tablespoon extra virgin olive oil, divided use
1 cup yellow onion, chopped
1 cup bell pepper, mix of red and orange, chopped
1 cup whole kernel corn
1 can (15 and 1/2 ounce) black beans, drained and rinsed
1/2 teaspoons paprika
3/4 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 cups beef broth
1 cup milk
Shredded pepper jack or cheddar cheese
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Heat a large saucepan over medium heat. Add 1 tablespoon olive oil and sauté bell peppers and onion till the onions begin to turn translucent. Stir in corn, black beans along with the spices. Cook for an additional 6 minutes, stirring occasionally. Add broth and milk and simmer for 15 minutes.
While soup is simmering, heat a sauté pan over medium heat, add another tablespoon olive oil. Season steak with salt and pepper; add to the pan and cook 3 – 6 minutes per side depending on personal preference for doneness. Time will also vary according to the thickness of the meat.
Let cooked meat sit for 5 minutes before slicing into bite size pieces, add steak to the soup and stir. Pour into bowls and serve with desired toppings.