Cowboy Flank Steak with Sweet and Smoky Beans

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar 
• 4.5 ounce chiles green undrained chopped canned
• 16 ounce pinto beans rinsed drained canned
• 0.5 teaspoon chipotle chile powder 
• 1 pound flank steak trimmed
• 0.3 teaspoon ground cinnamon 
• 0.4 teaspoon kosher salt 
• 1 tablespoon blackstrap molasses 
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 1 cup bell pepper red chopped
• 4 servings garlic-roasted broccoli 
• 1 tablespoon paprika smoked
• 0.8 cup lower-sodium tomato puree 
• 1 cup onion yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• grill
• grill pan

Directions

1. Heat a large saucepan over medium heat.
2. Add 1 tablespoon oil; swirl to coat.
3. Add onion and red bell pepper; saut 4 minutes or until slightly tender. Stir in tomato puree and next 6 ingredients (through green chiles). Cover and simmer 15 minutes, stirring occasionally.
4. Heat a grill pan over high heat.
5. Combine paprika and next 3 ingredients (through salt) in a small bowl; rub spice mixture evenly over steak. Coat pan with cooking spray.
6. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness.
7. Let stand 5 minutes.
8. Cut steak diagonally across grain into thin slices.
9. Serve with beans.