Preparing a meal? By storing the components separately (in the refrigerator), you can enjoy a crunchy salad when you’re ready to eat.
Yield: 1-4 servings
Total time: 30 minutes
Calories per serving: 570
material
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1
15 oz can of black beans, rinsed and patted dry
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3 1/2 tablespoons
olive oil (split)
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1 teaspoon
Tajine teaspoon, more for sprinkling
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1
1 pound sirloin steak (11/2 inches thick), trimmed
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kosher salt and pepper
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2c.
coriander, chopped
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1
small shallot, coarsely chopped
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1/2
Jalapenos, seeded and coarsely chopped
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1/4c.
cup of fresh orange juice
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2 tbsp.
fresh lime juice
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2 tbsp.
greek yogurt
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2c.
cooked short grain brown rice
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1/4
small head of red cabbage (8 oz), cored and thinly sliced
direction
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Heat oven to 425°F. Add black beans to a rimmed baking sheet and toss with 1/2 tablespoon oil and tagine. Roast for 18 to 20 minutes, until beans are dry, cracked, and crisp.
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Meanwhile, heat 1 tablespoon oil in a large cast iron skillet over medium heat. Dry steak thoroughly and season with 1/2 teaspoon each of salt and pepper. Cook for 5-6 minutes until desired doneness. One side of medium rare. Transfer to a cutting board and let rest for at least 5 minutes. before slicing.
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Meanwhile, in a blender, combine cilantro, shallots, jalapeños, orange and lime juice, yogurt, and remaining 2 tablespoons oil. Puree on high for 30 seconds until uniform but still bright green.
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Divide the rice between bowls. Top with cabbage and roasted black beans. Add the steak slices, drizzle with the green sauce, and sprinkle with more tagine if desired.
Per serving: approximately 570 calories, 28.5 g fat (8 g saturated), 76 mg cholic acid, 726 mg sodium, 48 g carbohydrates, 9 g fiber, 5 g sugar (0 g added sugar), 32 g pro foods.
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