FLANK STEAK WITH BLACK BEANS AND SLAW

Flank Steak With Black Beans and Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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

Nutrition Facts : Calories 390, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 552 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 38 grams