Grilled Flank Steak with Black Beans, Corn & Tomatoes

By ngaldi

This steak dish has a fiesta of flavors, the flank steak is seasoned with cumin and garlic and grilled to perfection, then topped with a fresh black bean, corn and tomato salad.

Ingredients

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

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.