Moving on to the November 2013 issue of Cooking Light magazine, I must say that it feels backwards that I am using issues of a magazine from the fall/winter in the middle of summer. The dishes are all still good but some of them are more oriented to the cooler month. This isn’t one of them however.
I would say that the star of this is more the beans than the steak but that is only because the steak part is a rub and all you do is grill it. The beans, while not complicated, require a little more effort. Rounding out the meal is some grilled garlic pita bread. I had some leftover bread and decided to use it up.
The only change I made was to use a sirloin steak in place of the flank steak it called for. While I may have had a flank steak somewhere in the freezer I had a lot more sirloin steaks that needed to be used. I also used a can of cannellini beans instead of pinto beans as I had bought them for another dish I ended up not making and needed to use them.
Both the steak and the beans turned out very well.
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 3/4 cup tomato purée (I used an 8 oz. can of tomato sauce)
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon cinnamon
- 1 (16 oz.) can pinto beans, rinsed and drained
- 1 (4.5 oz.) can green chiles (I skipped to make them more sweet than spicy which is an option)
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- 1 pound flank steak, trimmed
Heat a large saucepan over medium heat. Add oil and swirl to coat. Add onion and bell pepper; saute 4 minutes or until slightly tender. Stir in tomato purée and next 6 ingredients. Cover and simmer for at least 15 minutes, stirring occasionally.
Heat grill to medium high heat. Combine paprika and the next 3 ingredients in a small bowl. Rub spice mixture evenly over steak. I had enough for both sides. Grill for 6 minutes per side or until it has reached the desired level of doneness. Let stand for 5 minutes before slicing.