Flank Steak with Black Beans and Corn Salad


1 1/2 lb flank steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste
For the black bean, corn and tomatoes:

3 tbsp red onion, minced
1 tsp olive oil
1/4 cup fresh squeezed lime juice
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cups frozen corn kernels (fresh is fine)
2 tbsp finely minced cilantro
kosher salt and fresh pepper to taste


Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, cilantro and set aside.

Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.


Read more at http://www.skinnytaste.com/grilled-flank-steak-with-black-beans/#zPJtJ1SBAY1JFzXG.99

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