This is another Cooking Light recipe that I decided to give a try – Mike actually did the cooking on this one and it was delicious! He said this is possibly his favorite way to cook broccoli!
1 tablespoon olive oil
3/4 cup lower-sodium tomato puree
1 tablespoon brown sugar
1 tablespoon molasses
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cinnamon
1 (16-ounce) can pinto beans, rinsed and drained
1 (4.5-ounce) can chopped green chiles, undrained
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1 pound flank steak, trimmed
Heat a large saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add onion and red bell pepper; sauté 4 minutes or until slightly tender. Stir in tomato puree and next 6 ingredients (through green chiles). Cover and simmer 15 minutes, stirring occasionally.
Heat a grill pan over high heat. Combine paprika and next 3 ingredients (through salt) in a small bowl; rub spice mixture evenly over steak. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with beans.
For Garlic-Roasted Broccoli
Preheat oven to 400 degrees. Place 6 cups broccoli florets and 3 minced garlic cloves in a large bowl. Coat generously with cooking spray; toss to coat. Arrange mixture in a single layer on a jelly roll pan. Roast at 400 degrees for 12 minutes, stirring once.