Coriander-Crusted Flank Steak with Cuban Black Beans
Created by breezermom on June 15, 2025
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #44740
Ingredients
- 2 teaspoons coriander seeds, cracked
- 2 teaspoons black pepper, cracked
- 1 teaspoon kosher salt, divided
- 1 pound flank steak
- 2 tablespoons olive oil, divided
- Cooking spray
- 1/2 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 2 tablespoons tomato paste (unsalted)
- 1/2 teaspoon cumin, ground
- 1/2 cup chicken stock (unsalted)
- 1 teaspoon apple cider vinegar
- 15 ounces black beans, drained, rinsed (1 can)
- 3 tablespoons cilantro, fresh, chopped
How to Make
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Step 1: Preheat the grill to medium high heat (450º).
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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.
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Step 3: Place steak on a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
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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.
Nutritional Facts
- 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