Coriander-Crusted Flank Steak with Cuban Black Beans

Categories: Steak

Ingredients

• 2 tsp. cracked coriander seeds
• 2 tsp. cracked black pepper
• 1 tsp. kosher salt, divided
• 1 lb. flank steak
• 2 tbsp. olive oil, divided
• Cooking spray
• 1/2 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 2 tbsp. unsalted tomato paste
• 1/2 tsp. ground cumin
• 1/2 cup unsalted chicken stock
• 1 tsp. apple cider vinegar
• 15 oz. can unsalted black beans, drained and rinsed
• 3 tbsp. chopped fresh cilantro

Directions

1. Preheat grill to medium-high.

2. Combine coriander, black pepper and 1/2 tsp. salt in a bowl. Rub steak with 1 tbsp. oil and spice mixture. Coat grill grate with cooking spray. Add steak to grill; cook 5 minutes on each side for medium-rare. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

3. Heat remaining 1 tbsp. oil in a medium skillet over medium-high. Add onion and bell pepper; saute 3 minutes. Stir in tomato paste and cumin; cook 30 seconds. Add remaining 1/2 tsp. salt, stock, vinegar, and beans; cook 3 minutes. Stir in cilantro. Serve with steak.

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