Flank Steak With Black Beans and Slaw

• 1 1/4 pounds flank steak
• 3 teaspoons chili powder
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 4 cups shredded red cabbage (about 1/2 small head)
• 2 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 4 tablespoons chopped fresh cilantro
• 1/2 small onion, finely chopped
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 1 15 -ounce can black beans, drained and rinsed

1. Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt.
2. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the steak; cook about 5 minutes per side for medium rare.
4. Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste.
5. Chill until ready to serve.
6. Transfer the steak to a cutting board and let rest 10 minutes.
7. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat.
8. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes.
9. Add the chicken broth and beans and bring to a simmer.
10. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes.
11. Add the remaining 2 tablespoons cilantro and salt to taste.
12. Slice the steak; top with the black beans and serve with the slaw.
13. Per serving: Calories 390; Fat 18 g (Saturated 4 g); Cholesterol 56 mg; Sodium 552 mg; Carbohydrate 19 g; Fiber 5 g; Protein 38 g
14. Photograph by Antonis Achilleos

flank steak, chili powder, kosher salt, extravirgin olive oil, shredded red cabbage, lime juice, mayonnaise, fresh cilantro, onion, tomato paste, chicken broth, black beans

Taken from www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-black-beans-and-slaw-recipe.html (may not work)