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Dinner recipe · from the recipe book

Cumin Flank Steak and Black Bean Cabbage Salad

Smoky cumin-rubbed flank steak sliced over crunchy cabbage, black beans and charred corn with a creamy lime-tahini dressing.

Cumin Flank Steak and Black Bean Cabbage Salad

Ingredients

  • 1¼ lb560 gFlank steakpatted dry
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp14 gCanola oil
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 6 cups shredded420 gGreen cabbagethinly shredded
  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • ½ medium60 gRed onionthinly sliced
  • 1 cup chopped16 gFresh cilantrochopped
  • ¼ cup60 gTahini
  • 1½ limes, juiced60 gLime juice
  • 2 cloves6 gGarlicgrated
  • 2½ tbsp40 gWater

Steps

  1. Mix the cumin, smoked paprika, black pepper and half of the salt, then rub it all over the flank steak; let it sit while you prep the salad.
  2. Make the dressing: whisk the tahini, lime juice, garlic, the remaining half of the salt and the water until smooth and pourable.
  3. In a large bowl, toss the cabbage, black beans, red bell pepper and red onion.
  4. Heat half of the canola oil in a large skillet over high heat. Add the thawed frozen corn kernels and cook 4 to 5 minutes, stirring rarely, until charred in spots; add the charred corn kernels to the salad bowl.
  5. Add the remaining half of the canola oil to the skillet and sear the flank steak 4 to 5 minutes per side, until it reaches 145°F (63°C) in the thickest part.
  6. Rest the steak on a board for at least 3 minutes, then slice thinly across the grain.
  7. Toss the salad with half of the dressing and divide among four plates.
  8. Top with the sliced steak, drizzle with the remaining half of the dressing and scatter the cilantro over the top.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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