Cumin Dusted Flank Steak with Black Beans

Servings: 2 | Serving size: 4 ounces steak with black beans

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers. Try tossing the thinly sliced steak and leftover beans into a salad.

Ingredients

• 1 tsp olive oil
• 1 medium onion (diced)
• 1 15-ounce can no salt added black beans (drained and rinsed)
• 1/2 medium yellow pepper (diced)
• 1/2 lime (juiced)
• 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• fresh ground black pepper to taste
• 3 medium green onions (sliced crosswise)
• 2 4-ounce flank steak filets
• spray oil

Place a large skillet in the oven and preheat to 425°F.

While the oven is preheating place the olive oil in a second large skillet over medium-high heat. Add the onion and cook for about 5 minutes stirring frequently.

Add the black beans and cook for about 3 minutes.

Add the yellow pepper, lime juice, chili powder, 1/2 teaspoon ground cumin, cayenne pepper, salt and pepper and toss well. Reduce the heat to low. Add the green onions and toss.

Dust the steaks with the remaining 1 teaspoon ground cumin. Remove the pan from the oven and spray with oil. Place the steaks in the pan and return the pan to the oven. Cook on the first side for about 8 - 9 minutes.

Turn and cook for another 6 - 8 minutes. Remove the steak from the oven and let rest for about 3 minutes. Slice and serve the steak with the black beans.