Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

We love the flavor combo of Cowboy Flank Steak with Sweet and Smoky Beans for dinner. Molasses adds a caramel sweetness to the beans.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

350 calories; fat 12.5g; saturated fat 4g; mono fat 5.9g; poly fat 1g; protein 29g; carbohydrates 31g; fiber 7.3g; cholesterol 74mg; iron 4.6mg; sodium 553mg; calcium 104mg.
Advertisement
Advertisement