Cowboy Flank Steak with Sweet and Smoky Beans

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.

Yield: Serves 4 (serving size: 3 ounces steak and 3/4 cup beans)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 12.5g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1g
  • Protein: 29g
  • Carbohydrate: 31g
  • Fiber: 7.3g
  • Cholesterol: 74mg
  • Iron: 4.6mg
  • Sodium: 553mg
  • Calcium: 104mg

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

Preparation

  1. 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. 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.
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