Chimichurri Flank Steak with Black Beans and Brown Rice

Name: Chimichurri Flank Steak with Black Beans and Brown Rice Recipe
Yield: 1
Ingredients: 1/2 cup brown rice (makes 1 3/4 cups cooked); 1 small clove garlic halved; 1/2 cup low-sodium nonfat chicken broth (plus 3 tbsp); 2 tbsp cilantro; 1 tbsp cilantro thinly sliced; 1 1/2 tbsp packed parsley; 1 tsp balsamic vinegar; 1/3 pound cooked flank steak; 1/2 tsp extra light olive oil; 1/2 celery stalk finely chopped; 2 tbsp chopped onions; 1 tsp taco seasoning; 1/2 cup canned black beans rinsed and drained; 2 large romaine leaves thinly sliced

Number of Servings: 1

Ingredients

1/2 cup brown rice (makes 1 3/4 cups cooked)1 small clove garlic, halved1/2 cup low-sodium nonfat chicken broth (plus 3 tbsp)2 tbsp cilantro1 tbsp cilantro, thinly sliced1 1/2 tbsp packed parsley1 tsp balsamic vinegar1/3 pound cooked flank steak1/2 tsp extra light olive oil1/2 celery stalk, finely chopped2 tbsp chopped onions1 tsp taco seasoning1/2 cup canned black beans, rinsed and drained2 large romaine leaves, thinly sliced

Directions

Heat oven to 400. Cook rice as directed on package; reserve 1/2 cup. (Refrigerate 1 1/4 cups to use later throughout the week.) Blend garlic, 3 tbsp broth, 2 tbsp cilantro, parsley and vinegar in a mini-chopper or blender until chunky. Place steak in a small ovensafe skillet; top with cilantro-parsley sauce. Push steak to side and place rice next to it. Bake, uncovered, until steak is warm and rice is hot, 15 to 20 minutes. Remove and set aside. Heat oil in a small saucepan over medium-high heat. Cook celery and onion until onion softens and browns lightly, 3 to 4 minutes. Sprinkle taco seasoning over celery and onion and cook until spices become fragrant, about 1 minute. Stir in beans and remaining 1/2 cup broth. Cook until vegetables absorb most of the broth, 5 to 6 minutes. Place romaine on 1 side of a large plate. Top with beans. Remove steak from skillet and slice it thinly on the diagonal. Stir rice in skillet to pick up remaining cilantro-parsley sauce. Place rice on other half of romaine and steak next to beans and rice. Garnish with 1 tbsp slice cilantro.

Number of Servings: 1

Recipe submitted by SparkPeople user PRETTYNPNK.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 43.7
Total Fat: 2.1 g
Cholesterol: 14.2 mg
Sodium: 20.7 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 5.8 g

More Recipes Like This

TIME25

CALS515

(354 ratings)

Slimmer Beef Stroganoff

Ready in 25 minutes.Submitted by:

CALORIES 514.5 FAT 24.1 PROTEIN 30.9 CARBS 42.4 FIBER 1.1

TIME90

CALS171

(171 ratings)

Stuffed Peppers

Stuffed green bell peppers from Mom's recipe..a great family meal!Submitted by: EVERLASTINGGOO

CALORIES 171.1 FAT 5.6 PROTEIN 16.4 CARBS 14.4 FIBER 1.2

TIME255

CALS271

(431 ratings)

Slow Cooker Lasagna

What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! Submitted by: CHEF_MEG

CALORIES 271.4 FAT 10.2 PROTEIN 24.9 CARBS 18.1 FIBER 1.6

TIME620

CALS286

(152 ratings)

Slow Cooker Ham and Scalloped Potatoes

Submitted by: SHANNJ77

CALORIES 286.4 FAT 2.5 PROTEIN 24.6 CARBS 46 FIBER 5.6

TIME80

CALS191

(191 ratings)

Easy Beef Roast

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.

Submitted by: CHEF_MEG

CALORIES 191.2 FAT 7.6 PROTEIN 28.7 CARBS 0.1 FIBER 0

Member Reviews