Chili-Rubbed Steak with Black Bean Salad Recipe

Chili-Rubbed Steak with Black Bean Salad Recipe
Chili-Rubbed Steak with Black Bean Salad Recipe photo by Taste of Home
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Chili-Rubbed Steak with Black Bean Salad Recipe

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Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. —Naylet LaRochelle, Miami, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 beef flank steak (1 pound)
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup salsa verde
  • Minced fresh cilantro, optional

Directions

Rub steak with chili powder and salt. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°).
Heat rice according to package directions. Transfer rice to a small bowl; stir in beans and salsa. Slice steak thinly across the grain; serve with bean salad. If desired, sprinkle with cilantro. Yield: 4 servings.
Originally published as Chili-Rubbed Steak with Black Bean Salad in Simple & Delicious June/July 2015

Nutritional Facts

3 ounces cooked beef with 3/4 cup salad: 367 calories, 10g fat (4g saturated fat), 54mg cholesterol, 762mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1 beef flank steak (1 pound)
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup salsa verde
  • Minced fresh cilantro, optional
  1. Rub steak with chili powder and salt. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°).
  2. Heat rice according to package directions. Transfer rice to a small bowl; stir in beans and salsa. Slice steak thinly across the grain; serve with bean salad. If desired, sprinkle with cilantro. Yield: 4 servings.
Originally published as Chili-Rubbed Steak with Black Bean Salad in Simple & Delicious June/July 2015

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