Recipe: Beef with Black Beans

Beef with Black Beans
6 servings

1 pound lean boneless top round
1/4 cup balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons dry oregano
2 cloves garlic, crushed
Vegetable cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup carrot, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 (14 oz.) can beef broth
1 cup water
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 15 oz. can black beans, drained
2 1/2 cups orzo, cooked
2 tablespoons green onions, thinly sliced

Trim fat from steak; cut steak into 1-inch pieces. Combine vinegar and next 4 ingredients in a heavy duty zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 1 hour, turning bag once. Remove steak from marinade, reserving marinade. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 10 minutes or until browned on all sides, stirring frequently (or brown the beef in a 500 degree oven for about 10 minutes). Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and next 5 ingredients. Saute until vegetables are tender. Add steak, beef broth, and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer hour. Uncover and simmer an additional hour and 20 minutes or until mixture is thickened and beef tender. Stir in reserved marinade and black beans, simmer 5 minutes. To serve, spoon 1/2 cup orzo into each individual serving bowl. Top evenly with beef mixture and sprinkle with sliced green onions.