Havana Flank Steak with Black Beans

Name: Havana Flank Steak with Black Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 1.5 pound flank steak; 0.25 cup lime juice (freshly squeezed); 0.25 cup orange juice (freshly squeezed); 4 clove garlic (minced); 1.5 teaspoon ground cumin; 1 teaspoon dried oregano; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 3 tablespoon olive oil; 2 can black beans (15-ounce, rinsed and drained); 0.5 yellow onion (small, finely diced); 1 cup white rice (uncooked); 2 cup chicken broth; 0.25 cup fresh cilantro (chopped)

Flavorful pan-seared flank steak marinated in a bright citrus-garlic mojo, served with quickly seasoned black beans and fluffy white rice for a complete and satisfying Cuban-inspired meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Cuban
Difficulty: Easy
Cost: $5.11/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.5 pound flank steak
0.25 cup lime juice (freshly squeezed)
0.25 cup orange juice (freshly squeezed)
4 clove garlic (minced)
1.5 teaspoon ground cumin
1 teaspoon dried oregano
1.5 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
3 tablespoon olive oil
2 can black beans (15-ounce, rinsed and drained)
0.5 yellow onion (small, finely diced)
1 cup white rice (uncooked)
2 cup chicken broth
0.25 cup fresh cilantro (chopped)

Instructions

In a shallow dish, combine the lime juice, orange juice, 2 minced cloves garlic, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the flank steak, turning to coat. Marinate at room temperature for 10 minutes or up to 30 minutes in the refrigerator if time allows.
While the steak marinates, prepare the rice. In a medium saucepan, combine the white rice with chicken broth (or water) and 1/4 teaspoon kosher salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Remove the flank steak from the marinade (discard marinade) and pat dry with paper towels. Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness is reached.
Transfer the cooked flank steak to a cutting board and let rest for at least 5 minutes. While the steak rests, reduce the skillet heat to medium.
Add the remaining 2 tablespoons olive oil, yellow onion, and remaining 2 minced cloves garlic to the same skillet. Sauté for 2-3 minutes until fragrant. Stir in the rinsed and drained black beans, remaining 1/2 teaspoon ground cumin, remaining 1/2 teaspoon dried oregano, and remaining 1/4 teaspoon black pepper. Add a splash of water or broth (about 1/4 cup) if needed to prevent drying. Simmer for 3-5 minutes, mashing a few beans with a spoon for a creamier texture, if desired.
Thinly slice the rested flank steak against the grain. Serve the sliced Havana Flank Steak alongside the quick black beans and white rice. Garnish with fresh cilantro, if using.

Notes

Leftovers store well in the refrigerator for up to 3 days. To achieve the best flavor and tenderness, remember to slice the flank steak against the grain after letting it rest.

Nutrition (per serving)

Calories: 520
Protein: 42.5 g
Carbohydrates: 50.3 g
Fat: 15.8 g
Fiber: 8.5 g
Sodium: 650 mg
Saturated Fat: 5.2 g
Sugar: 3.1 g
Cholesterol: 95 mg