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Cocoa Crusted Flank Steak with Lime Black Beans

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Cocoa Crusted Flank Steak with Lime Black Beans

1 hr total
40 mins prep

353 calories/serving

Recipe Filed Under
Beef, Steak, Bell Pepper, Bean & Legume, Latin American, Barbecue & Grilling, Easy, Gluten Free, Healthy, Main Dish, Dinner, Cookout

Provided By: Jennifer Iserloh

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This Latin inspired flank steak contain over half your needs for iron in just one serving. It contains four iron-rich foods - beef, black beans, lentils, and cocoa powder. It might sound strange to use unsweetened cocoa powder as base for the marinade, but rich Mexican mole gets its rich, deep flavor from bitter chocolate. I've added roasted red pepper and lime, both rich in vitamin C that helps iron absorption. Avoid having foods rich in calcium or drinking tea or coffee with this dish, since all three block iron uptake.

Ingredients

Serves:

1 1-pound flank steak

3 limes, zested, juiced

2 teaspoons unsweetened cocoa powder

4 cloves garlic, minced

1 1/2 cups dried brown or green lentils

1 15-ounce can black beans

8 ounes jar roasted red peppers, drained, chopped

1/2 cup packed cilantro

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon mild chili powder

1/4 teaspoon salt

Non-stick cooking spray

Directions

Rub the flank steak with the lime zest, cocoa powder, and garlic. Reserve the lime juice for the beans. Place the flank steak inside a zipper lock bag and refrigerate at least one hour.

Rinse the lentils under cold running water in a fine mesh sieve. Boil 2 quarts of water in a large stockpot and add the lentils. Cover and simmer 15 to 20 minutes until the lentils are soft but not mushy. Drain and transfer to a large bowl. Add the reserved lime juice, black beans, roasted red peppers, cilantro, olive oil, cumin, and chili powder.

Heat a grill or grill pan over high. Coat with cooking spray and place the flank steak on the grill. Cook 8 to 10 minutes per side, turning occasionally, for a total of 20 minutes until the flank steak is medium rare or 25 minutes for medium. Rest on a cutting board for at least 5 minutes to allow the juices to redistribute. Slice and serve immediately with the beans.