Photo: Randy Mayor; Styling: Melanie J. Clarke

This meal sizzles as a no-fuss evening choice. (Serves 6)

Flank Steak with Chunky Mojo Relish

Cuban black beans*

Pineapple sherbet

February 23, 2010

* Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add 1/2 cup chopped onion and 1/2 teaspoon minced garlic to pan; cook 5 minutes, stirring occasionally. Stir in 2 (15-ounce) cans rinsed and drained black beans, 1/2 teaspoon hot sauce, and 1/4 teaspoon salt; cook 2 minutes or until thoroughly heated, stirring frequently. Stir in 1/2 cup chopped plum tomato and 2 tablespoons chopped fresh cilantro.

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