One-Pan Chili Rubbed Steak
A delightful dish featuring bold flavors and hearty ingredients, perfect for weeknight dinners or casual gatherings.
Chili Rubbed Steak with Black Bean Salad is a delightful dish that brings together bold flavors and hearty ingredients, making it a perfect choice for a weeknight dinner or a casual gathering with friends. I’ve enjoyed experimenting with various spice combinations, but this recipe stands out for its simplicity and huge flavor payoff. Not only is it quick to prepare, but it’s also an excellent way to utilize fresh ingredients while keeping the meal satisfying and nutritious. If you’re looking for a delicious protein-packed meal, this recipe is worth your time.
Reasons to try it
This recipe delivers a unique combination of flavors that will please everyone at the table. The warmth from the chili powder, the freshness of salsa verde, and the hearty texture of black beans create a mouthwatering experience. It’s also versatile enough for various occasions, from family dinners to meal prep for your busy week ahead. The best part? It’s budget-friendly, ensuring you can enjoy a gourmet experience without breaking the bank.
How to make Chili Rubbed Steak with Black Bean Salad
The preparation for this Chili Rubbed Steak with Black Bean Salad is straightforward. You start by rubbing the steak with a flavorful chili mix and then grill it to perfection. While the steak is cooking, you combine the rice, black beans, and salsa to create a hearty side. This recipe not only keeps your kitchen cool during the cooking process but also makes cleanup a breeze.
Key Ingredients
Here’s what you’ll need to prepare this dish:
- 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 for garnish
Don’t hesitate to swap in other beans or grains based on your preference, ensuring you put your twist on it.
Directions to follow
- Start by rubbing the flank steak with chili powder and salt. Make sure to cover it evenly for full flavor.
- Grill the steak over medium heat or broil it about 4 inches from the heat source. Cook for 6 to 8 minutes on each side, or until the meat reaches your desired doneness. For medium-rare, aim for an internal temperature of 135 degrees Fahrenheit, and for medium, it should be 140 degrees.
- Follow the package directions to heat the brown rice.
- In a small bowl, mix the warm rice with the black beans and salsa verde.
- After the steak is done, slice it thinly across the grain and serve it alongside the black bean salad. If desired, sprinkle with minced cilantro for a fresh touch.
Chili Rubbed Steak with Black Bean Salad
- Prep
- 15 MIN
- Cook
- 16 MIN
- Total
- 31 MIN
- Serves
- 4
01Ingredients
For the steak
For the salad
02Method
- Preparation
- Combining
- Serving
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0 OF 7 DONE03Recipe notes
- 01Store leftovers separately in airtight containers. Steak will last 3 to 4 days, while bean salad up to 5 days. Reheat gently.
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Best ways to enjoy it
To create a visually appealing plate, arrange the sliced steak artfully beside a generous helping of black bean salad mixed with rice. You might want to serve it with avocado slices or a fresh green salad to enhance the meal further. Add a lime wedge for a zesty finish!
Storage and reheating tips
If you have leftovers, store the steak and salad separately in airtight containers in the refrigerator. The steak will last around three to four days, while the bean salad can stay fresh for up to five days. Reheat the steak gently in a skillet or microwave, and the salad can be served cold or at room temperature without any issues.
Creative twists
Feel free to get creative with your toppings and side dishes! Try adding slices of grilled bell peppers or replacing the black beans with kidney beans for a different texture. You can also play around with the spices; adding cumin or smoked paprika can give it an extra kick.
Frequently Asked Questions
How long should I let the steak rest before slicing?
Let the steak rest for about 5 minutes after grilling. This allows the juices to redistribute, ensuring a tender and flavorful slice.
Can I substitute the flank steak with another cut?
Absolutely! If flank steak isn’t available, you can use skirts or sirloin steaks, which will work just as well.
Is the dish kid-friendly?
Yes! The flavors are mild enough for children, and you can adjust the spice level by reducing the chili powder in the rub as needed.
Conclusion
Chili Rubbed Steak with Black Bean Salad is not only comforting but also quick and easy to prepare. For those looking for more delightful salad recipes, check out this vibrant Mediterranean bean salad with feta that mixes well with grilled meats or serves as a standalone dish. Alternatively, if you want to broaden your chili repertoire, consider exploring this cozy crockpot white chicken chili with cream cheese for another comforting meal option. Enjoy your cooking!
Skillet Dinners
Skillet Dinners
Skillet Dinners
