Here is a healthy and low-calorie dinner that’s a cinch to put together. Plan on about 1 1/2 lb. of flank steak for four people.
- 2 T. vegetable oil
- 1 1/2 t. chili powder, divided
- 1 t. garlic powder
- 1 t. cumin
- 1 t. Kosher salt
- 1 1/2 lb. flank steak
- 1 – 15oz. can of black beans, drained
- 1 tomato, diced
- 2 cloves of garlic, minced
- 1/2 small red cabbage, shredded
- 1/4 C. mayonnaise
- juice of 1 lime
- 1 large yam
- 1/2 t. cinnamon
- 1 t. butter
- salt and pepper to taste
Combine 1 t. of chili powder with the garlic powder, cumin, and salt. Rub all over the flank steak and let it sit out on the counter for 10 minutes or so. Heat the oil in a large skillet on medium heat. Cook the flank steak for about 6 minutes on each side for medium. Tent with foil and rest for 10 minutes before slicing thin across the grain.
Meanwhile, In a saucepan, heat the beans, tomato, and garlic. Mash some of the beans, but not all, with the back of a wooden spoon. Taste and adjust seasoning.
Combine the cabbage with the mayonnaise and lime juice. Season with salt and pepper.
Poke a few holes in the yam with a fork. Cook in the microwave until soft, about five minutes. Slice in half and scoop out the flesh. Mash in a bowl with a fork until smooth. Stir in the butter and cinnamon and a pinch of salt.
Serve the steak on top of a spoonful of yams, with the beans and slaw on the side.