Chili-Rubbed Steak with Black Bean Salad

Name: Chili-Rubbed Steak with Black Bean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

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

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.

Nutrition 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.

Originally published as Chile-Rubbed Steak with Black Bean Rice Salad in Simple & Delicious June/July 2015