Flank Steak With Black Beans and Slaw

  • Level: Easy
  • Total: 35 min
  • Prep: 17 min
  • Cook: 18 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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. 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. 
  2.  Photograph by Antonis Achilleos
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