Flank Steak With Black Beans and Slaw
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 56 milligrams
- Sodium
- 552 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 5 grams
- Protein
- 38 grams
- Total: 35 min
- Prep: 17 min
- Cook: 18 min
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
- 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. 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. 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. Slice the steak; top with the black beans and serve with the slaw.
- Photograph by Antonis Achilleos