Coriander-Crusted Flank Steak with Cuban Black Beans
Photo: Caitlin Bensel
Serves 4 (serving size: 3 oz. steak and 1/2 cup bean mixture)
A coarse spice rub elevates any grilled meat with robust flavor and great texture. Coriander seeds have a distinctly lemony aroma that holds up beautifully on the grill. You don’t need a mortar and pestle to crack the peppercorns and coriander. Place in a ziplock bag, and crush with the bottom of a heavy skillet. The quick-simmered beans get extra depth from tomato paste. Sauté the tomato paste for a few seconds before adding the liquid so the natural sugars can caramelize for richer flavor.
2 teaspoons cracked coriander seeds
2 teaspoons cracked black pepper
1 teaspoon kosher salt, divided
1 (1-lb.) flank steak
2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
2 tablespoons unsalted tomato paste
1/2 teaspoon ground cumin
1/2 cup unsalted chicken stock (such as Swanson)
1 teaspoon apple cider vinegar
1 (15-oz.) can unsalted black beans, drained and rinsed
3 tablespoons chopped fresh cilantro
Est. added sugars g
How to Make It
Preheat grill to medium-high (about 450°F).
Combine coriander, black pepper, and 1/2 teaspoon salt in a bowl. Rub steak with 1 tablespoon oil and spice mixture. Coat grill grate with cooking spray. Add steak to grill; cook 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Heat remaining 1 tablespoon oil in a medium skillet over medium-high. Add onion and bell pepper; sauté 3 minutes. Stir in tomato paste and cumin; cook 30 seconds. Add remaining 1/2 teaspoon salt, stock, vinegar, and beans; cook 3 minutes. Stir in cilantro. Serve with steak.