Chili-Rubbed Steak with Black Bean Salad

  Salads

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.

Chili-Rubbed Steak with Black Bean Salad

Average Rating: 5

TOTAL TIME: Prep/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

Instructions

  • 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 135°; medium, 140°).
  • 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.

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.

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