Chili Rubbed Steak with Black Bean Salad
A delightful dish featuring bold flavors and hearty ingredients, perfect for weeknight dinners or casual gatherings.
Ingredients
For the steak
- 1 pound 1 beef flank steak You can substitute with skirt or sirloin steak.
- 4 teaspoons chili powder Adjust the amount for less spice if needed.
- 1/2 teaspoon salt
For the salad
- 1 package 8.8 ounces ready-to-serve brown rice Follow package directions for preparation.
- 1 can 15 ounces black beans, rinsed and drained Feel free to swap with other beans if preferred.
- 1/2 cup salsa verde
- to taste Minced fresh cilantro Optional for garnish.
Instructions
Preparation
- Rub the flank steak evenly with chili powder and salt.
- 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 desired doneness is reached (medium-rare: 135°F, medium: 140°F).
- Follow package directions to heat the brown rice.
Combining
- In a small bowl, mix the warm rice with the black beans and salsa verde.
Serving
- 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.
Notes
Store leftovers separately in airtight containers. Steak will last 3 to 4 days, while bean salad up to 5 days. Reheat gently.