Chili steak with black bean salad

In a small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper.
Rub the spice mixture evenly over both sides of the steaks.
Heat a non-stick skillet or grill pan over medium-high heat and lightly coat it with cooking spray or a small amount of olive oil.
Cook the steaks for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference for doneness.
Remove the steaks from the heat, cover with foil, and let them rest for a few minutes before slicing.

In a large bowl, combine the black beans, diced red and green bell peppers, chopped red onion, cherry tomatoes, and chopped cilantro.
In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
Pour the dressing over the salad and toss to combine.

Slice the chili-rubbed steaks and serve them alongside the black bean salad.
You can garnish with extra cilantro and a lime wedge if desired.
This meal provides a balanced combination of lean protein, fiber, and healthy fats while keeping added sugars in check, making it suitable for diabetics. Always consult with a healthcare professional or a registered dietitian for personalized dietary advice based on your specific needs and blood sugar management goals.