Cowboy Flank Steak with Sweet & Smoky Beans with Garlic-Roasted Broccoli

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!

Cowboy Flank Steak
Cowboy Flank Steak


1 tablespoon  olive oil

1 cup chopped yellow onion
1 cup chopped red bell pepper

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.