Ingredients
- 1 TBS olive oil
- 1 cup yellow onion, chopped
- 1 cup red bell pepper, chopped
- 3/4 cup lower-sodium tomato puree
- 1 TBS brown sugar
- 1 TBS molasses
- 1/2 tsp. chipotle chile powder
- 1/4 tsp. ground cinnamon
- 1 (16 oz.) can of pinto beans, rinsed and drained
- 1 (4.5 oz.) can chopped green chiles, undrained
- 1 TBS smoked paprika
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 3/8 tsp. kosher salt
- 1 lb. flank steak, trimmed
- Cooking spray
Instructions
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.
