Name: Flank Steak With Black Beans and Slaw
Prep time: P0Y0M0DT0H17M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Flank Steak With Black Beans and Slaw

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