Coriander-Crusted Flank Steak with Cuban Black Beans
Recipe: #44740
June 15, 2025
Categories: Side Dishes, Beans, Black Beans, Steak Cuban, Southern, Grilling (Outdoor), more
"Grilled steak with doctored up canned black beans for a quicker finish. You can use the bottom of a skillet to crack the black pepper and coriander."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (247.2 g)
- Calories 444.4
- Total Fat - 17.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 78 mg
- Sodium - 690.9 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 9 g
- Sugars - 3.3 g
- Protein - 36 g
- Calcium - 112.1 mg
- Iron - 4.9 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat the grill to medium high heat (450º).
Step 2
Combine coriander, black pepper, and 1/2 teaspoon salt in a bowl. Rub the steak with 1 tablespoon olive oil and the spice mixture. Coat the grill grate with cooking spray. Add the steak to the grill and cook for 4 to 5 minutes on each side for medium-rare or until desired degree of doneness.
Step 3
Place steak on a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Step 4
While steaks are grilling and resting, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the onion and bell pepper; sauté for 3 minutes. Stir in the tomato paste and cumin; cook 30 seconds. Add the remaining 1/2 teaspoon salt, stock, vinegar, and beans. Cook 3 minutes. Stir in cilantro. Serve with the steak.
Tips
No special items needed.
0 Reviews
You'll Also Love
