Four-Spice Sirloin Steak

Prepare your Ingredients
Wash and dry your produce.
Set steak out on the counter and allow to come to room temperature.
Remove seeds and finely chop ½ the jalapeño (leave seeds for spicier).
Small dice the red bell pepper.
Mince 2 cloves garlic.
Finely chop the cilantro to make about 1 Tbsp.
Rinse the black beans.
Remove corn kernels from cob by standing it up in a bowl and slicing down.
Place the black beans, bell pepper, jalapeño, cilantro and garlic in a bowl, and mix.

Cook the Rice
Bring 1 cup salted water to a boil in a small pot.
Add rice and 1 tsp olive oil.
Stir, turn heat down to low, and cook covered until water is absorbed; about 17 minutes.
Fluff with a fork, and set aside covered.

Saute the Corn & Make the Salad
Squeeze the juice of 1 lime into the bowl with the black bean salad, and mix.
Heat 1 tsp. olive oil in a large pan over medium-high heat.
Cook the corn stirring occasionally, 4-5 minutes or until tender.
Add corn to the black bean salad bowl, and season with salt and pepper to taste.
Cover and put in fridge until ready to serve.

Cook the Steak
Pat steak dry.
Shake the spice mix, then rub evenly into the steak, and season with salt and pepper to taste.
In the same pan you cooked the corn, heat ½ Tbsp. olive oil over medium-high until hot.
Lay steak in pan and cook 2-3 minutes per side for medium (cook longer for more done).
Remove from heat and allow to rest 5 minutes before slicing.

Plating
Thinly slice steak making sure to cut against the grain.
Serve desired amount of rice and top with the steak followed by the corn and black bean salad. Enjoy!