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Cowboy Flank Steak with Sweet and Smoky Beans

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 4 (serving size: 3 ounces steak and 3/4 cup beans)
We love the flavor combo of Cowboy Flank Steak with Sweet and Smoky Beans for dinner. Molasses adds a caramel sweetness to the beans.

Ingredients

  • 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
  • Garlic-Roasted Broccoli

Nutrition 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

How to Make It

  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.