Flank Steak With Black Beans and Slaw (Food Network Kitchens) |
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Prep Time: 17 Minutes Cook Time: 18 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/4 pounds flank steak |
3 teaspoons chili powder |
kosher salt |
1 tablespoon extra-virgin olive oil |
4 cups shredded red cabbage (about 1/2 small head) |
2 tablespoons fresh lime juice |
2 tablespoons mayonnaise |
4 tablespoons chopped fresh cilantro |
1/2 small onion, finely chopped |
1 tablespoon tomato paste |
1 cup low-sodium chicken broth |
1 15 -ounce can black beans, drained and rinsed |
Directions:
1. Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook about 5 minutes per side for medium rare.
2. Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste. Chill until ready to serve.
3. Transfer the steak to a cutting board and let rest 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes. Add the chicken broth and beans and bring to a simmer. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes. Add the remaining 2 tablespoons cilantro and salt to taste.
4. Slice the steak; top with the black beans and serve with the slaw.
5. Per serving: Calories 390; Fat 18 g (Saturated 4 g); Cholesterol 56 mg; Sodium 552 mg; Carbohydrate 19 g; Fiber 5 g; Protein 38 g
6. Photograph by Antonis Achilleos
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