This is SO GOOD! Of course the kids skipped the topping and went straight for the steak. You know, I have always been one to respect a straight shooter, and when they come right out and say, "No way am I going to eat that black bean crap!" there is nothing I can do but nod and say, "You can say that again!!" Because all I want is harmony folks, family harmony. And more black bean crap for MY steak, if I'm going to be honest.....
Grilled Steak with Black Bean, Corn and Tomatoes
Recipe from SkinnyTaste
Ingredients:
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
Directions:
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.
