Beef flank steak with beans and coleslaw

Ingredients:

• 500 g beef flank steak
• 3 tsp chili powder (See the recipe for the chili pepper spice mix here)
• Salt
• 1 tbsp. l. olive oil
• 4 cups shredded red cabbage
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mayonnaise
• 4 tbsp chopped fresh cilantro or parsley
• 1/2 small onion, finely chopped
• 1 tbsp tomato paste
• 1 cup lightly salted chicken broth
• 450 g black beans

Preparation:

1. Prepare the steak: Rub the meat with 2 teaspoons of chili powder and 3/4 teaspoon of salt. Heat 1/2 tablespoon of olive oil in a frying pan. Add the meat and cook over medium-high heat for about 5 minutes per side. The steak will be medium-rare.
2. Meanwhile, prepare the cabbage salad: In a salad bowl, combine cabbage, lime juice, mayonnaise, 2 tablespoons cilantro, 1 teaspoon chili powder, and season with salt to taste. Chill the salad until serving.
3. Transfer the steak to a cutting board and let it rest for 10 minutes. Add the remaining 1/2 tablespoon of olive oil to the same skillet and heat to medium. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes. Add the chicken broth and beans and bring to a boil. Lightly mash the beans with a spoon and continue cooking for about 4 more minutes. Add 2 tablespoons of cilantro and season with salt to taste.
4. Cut the steak into slices across the grain. Arrange the steak on plates, place next to it. black beansServe the steak with coleslaw.