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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
  • Cooking spray
  • 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

Nutrition Information

  • calories 330
  • fat 13.4 g
  • satfat 3.3 g
  • monofat 7.3 g
  • polyfat 1 g
  • protein 32 g
  • carbohydrate 20 g
  • fiber 7 g
  • cholesterol 70 mg
  • iron 4 mg
  • sodium 577 mg
  • calcium 91 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to medium-high (about 450°F).

  2. 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.

  3. 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.

Cook's Notes

Serve with Elote-Style Zucchini Noodles.