1 tablespoon olive oil1 cup chopped yellow onion1 cup chopped red bell pepper3/4 cup lower-sodium tomato puree1 tablespoon brown sugar1 tablespoon molasses1/2 teaspoon chipotle chile powder1/4 teaspoon ground cinnamon1 (16-ounce) can pinto beans, rinsed and drained1 (4.5-ounce) can chopped green chiles, undrained1 tablespoon smoked paprika1 teaspoon dried oregano1 teaspoon freshly ground black pepper3/8 teaspoon kosher salt1 pound flank steak, trimmedCooking sprayGarlic-Roasted Broccoli
1. 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.
2. 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.
Calories 350Fat 12.5 gSatfat 4 gMonofat 5.9 gPolyfat 1 gProtein 29 gCarbohydrate 31 gFiber 7.3 gCholesterol 74 mgIron 4.6 mgSodium 553 mgCalcium 104 mg