Cowboy Flank Steak with Sweet and Smoky Beans

Cowboy Flank Steak with Sweet and Smoky Beans Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
We love the flavor combo of Cowboy Flank Steak with Sweet and Smoky Beans for dinner. Molasses adds a caramel sweetness to the beans.


Serves 4 (serving size: 3 ounces steak and 3/4 cup beans)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Fat 12.5 g
Satfat 4 g
Monofat 5.9 g
Polyfat 1 g
Protein 29 g
Carbohydrate 31 g
Fiber 7.3 g
Cholesterol 74 mg
Iron 4.6 mg
Sodium 553 mg
Calcium 104 mg


1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
3/4 cup lower-sodium tomato puree
1 tablespoon brown sugar
1 tablespoon molasses
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cinnamon
1 (16-ounce) can pinto beans, rinsed and drained
1 (4.5-ounce) can chopped green chiles, undrained
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1 pound flank steak, trimmed
Cooking spray


1. Heat a large saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add onion and red bell pepper; sauté 4 minutes or until slightly tender. Stir in tomato puree and next 6 ingredients (through green chiles). Cover and simmer 15 minutes, stirring occasionally.

2. Heat a grill pan over high heat. Combine paprika and next 3 ingredients (through salt) in a small bowl; rub spice mixture evenly over steak. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with beans.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

November 2013
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