How to Make Coriander Crusted Flank Steak

Coriander crusted flank steak with Cuban black beans Recipe Source: Cooking Light
Ingredients: serve 4(serving size: 3oz. steak and ½ cup bean mixture)
2 tsp. cracked coriander seeds
2 tsp cracked black pepper
1 tsp.  kosher salt, divided
1 (1 -lb) flank steak
2 tbsp. olive oil, divided
Cooking spray
½ cup chopped red bell pepper
2 tbsp. unsalted tomato paste
½ tsp. ground cumin
½ cup unsalted chicken stock (such as Swanson)
1 tsp apple cider vinegar
1 (15 oz) can unsalted block beans, drained and rinsed
3 tsbp chopped fresh cilantro

Preheat grill to medium high (about 450F).

Combine coriander, black pepper and ½ teaspoon salt in a bowl. Rub steak with 1 tablespoon oil and spice mixture. Coat grill grate with cooking spray. add steak 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 ½ teaspoon salt, stock, vinegar, and beans; cook 3 minutes. Stir in cilantro. Serve with steak. End. 

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