Spray grill rack with cooking spray. Heat gas or charcoal grill.

In small bowl, mix garlic salt, cumin, chili powder and red pepper. Reserve 1 teaspoon of the mixture. Sprinkle remaining mixture over steak. Cook over medium heat 4 to 5 minutes per side or until desired doneness. Remove from grill; cover and let stand 5 minutes.

Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper; cook 4 minutes or until tender, stirring occasionally. Stir in reserved spice mixture, 1/4 cup of the salsa and beans. Cook 1 minute or until thoroughly heated, stirring constantly.

Place 1/2 cup bean mixture on each of 4 plates. Slice beef and divide evenly over bean mixture. Top each serving with 1 tablespoon of the remaining salsa and 1 tablespoon of the cilantro.

Serving Suggestion: Top with jalapeno and lime. This dish could also be served on tortillas.