Bush’S® Rosemary-Dijon Pork Chops

• 1 can 21.5 ounces Bush's(R) Honey Chipotle Grillin' Beans(R)
• 2 1/4 teaspoons dried oregano
• 1 1/4 teaspoons smoked paprika
• 1 1/4 teaspoons chili powder
• 1 1/2 pounds 1/2 inch thick flank or skirt steak
• salt & pepper
• 2 bunches scallions , rinsed and pat dry
• vegetable oil , for brushing

1. In a small bowl, mix together dried oregano, smoked paprika and chili powder.
2. Rub spice mixture evenly into both sides of steak. Season steak generously withnalt and pepper.
3. Lightly brush scallions with oil, then season with salt and pepper.
4. Prepare grill or grill pan to medium-high heat; lightly oil grate. Grill steak, withnrill lid open, 4-5 minutes per side for medium-rare.
5. Transfer steak to a platter and let rest for 10 minutes.
6. Meanwhile, grill scallions, turning occasionally, until charred and tender, about 4ninutes per side.
7. Slice steak against the grain and arrange on serving plates with scallions.
8. Serve with Bush's(R) Honey Chipotle Grillin' Beans(R).

honey, oregano, paprika, chili powder, salt, bunches scallions, vegetable oil

Taken from www.epicurious.com/recipes/food/views/bushs-grillin-beans-rosemary-dijon-pork-chops (may not work)