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Chili-Rubbed Steak with Black Bean Salad

5 | 1 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Naylet LaRochelle, Miami, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 02, 2024

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. —Naylet LaRochelle, Miami, Florida

TEST KITCHEN APPROVED

Chili-Rubbed Steak with Black Bean Salad

5 | 1 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:15 min
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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
Text Ingredients
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Directions

  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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