Amp up canned black beans by simmering with sautéed bell pepper, onion, and cumin and finishing with a splash of vinegar.

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Credit: Caitlin Bensel

Recipe Summary

Serves 4 (serving size: 3 oz. steak and 1/2 cup bean mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (about 450°F).

  • Combine coriander, black pepper, and 1/2 teaspoon salt in a bowl. Rub steak with 1 tablespoon oil and spice mixture. Coat grill grate with cooking spray. Add steak to grill; cook 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  • Heat remaining 1 tablespoon oil in a medium skillet over medium-high. Add onion and bell pepper; sauté 3 minutes. Stir in tomato paste and cumin; cook 30 seconds. Add remaining 1/2 teaspoon salt, stock, vinegar, and beans; cook 3 minutes. Stir in cilantro. Serve with steak.

Nutrition Facts

330 calories; fat 13.4g; saturated fat 3.3g; mono fat 7.3g; poly fat 1g; protein 32g; carbohydrates 20g; fiber 7g; cholesterol 70mg; iron 4mg; sodium 577mg; calcium 91mg; sugars 3g.