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
Procedure:
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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