Bozeman Flank And Beans Recipes

Steps:

• Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook about 5 minutes per side for medium rare. Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste. Chill until ready to serve. Transfer the steak to a cutting board and let rest 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat. 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 simmer. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes. Add the remaining 2 tablespoons cilantro and salt to taste. Slice the steak; top with the black beans and serve with the slaw.
• Photograph by Antonis Achilleos

Steps:

• Place the beans in a large, heavy-bottom pot. Cover with 2 inches of water. Bring to a boil for 3 minutes. Remove from heat. Cover and let stand for 2 hours.
• Preheat the oven to 400 degrees. Place the tomatoes and frying peppers, skin side up, on a baking sheet. Roast for 25 minutes. Carefully transfer the vegetables with their juices to a food processor or blender. Add the hot red pepper. Puree until smooth. Set aside. In a small bowl, stir together the mustard, molasses, salt and pepper. Set aside.
• Drain beans, discard liquid and dry the pot. Set beans aside. Place the olive oil or bacon fat in the pot and warm over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans to the onion. Pour in enough water to barely cover the beans. Stir in the tomato-pepper puree and the molasses mixture. Cover. Bake until tender, about 1 3/4 hours, adding water as needed to keep beans very moist but not soupy. Add salt to taste.
• Fifteen minutes before serving, season the steak with 1 teaspoon salt and pepper. Set aside. 10 minutes before serving, place a cast-iron skillet over high heat. Add the remaining salt to the skillet. Heat until hot. Quickly sear the steak, allowing it to cook 2 to 3 minutes on each side, depending on its thickness and how you like your steak cooked. Remove from pan. Let stand for 5 minutes. Slice and serve around beans.

Steps:

• Season steak with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add steak and cook until browned on all sides. Add bay leaves and stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2 hours. Remove from heat and allow meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup cooking liquid; reserve remaining cooking liquid for another use.
• Heat olive oil in heavy large skillet over medium high heat. Add onion and saute until golden. Add garlic, oregano and cumin and saute until fragrant. Add tomatoes and continue to cook until most of liquid evaporates. Add shredded meat and 1 cup reserved cooking liquid. Season to taste with salt and pepper. Arrange the beef, rice and beans on a rectangular platter in three rows with the rice in the center (it should look like the Venezuelan flag). Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into skillet. Fry until softly set. Serve atop beans, meat and rice.