Grilled Skirt Steak with Corn Salsa and Black Beans recipe

FOUR SERVINGS
Prep Time: 20
Cook Time: 40 min

Extra-virgin olive oil 4 cloves garlic, finely chopped 1 small white onion, chopped 1 teaspoon ground cumin Two 15.5-ounce cans black beans, rinsed and drained One 12-ounce bottle Mexican or domestic beer Salt and pepper Two 1-pound skirt steaks 3 ears corn, shucked 1 pint grape or cherry tomatoes, chopped and juice reserved Grated peel of 1 small lime, plus juice of 2 small limes 1/4 cup chopped cilantro

1. Build a charcoal fire or preheat a gas grill. In a large, heavy saucepan, heat 2 tablespoons olive oil over direct high heat. Add the garlic, onion and cumin and cook until the onions begin to brown, about 10 minutes. Add the beans and beer; season with salt and pepper to taste and cook for 10 minutes, stirring occasionally. Mash the beans with the back of a fork and simmer, stirring frequently, until thickened, 5 to 10 minutes. Keep warm.
2. Brush the steak and corn with olive oil and season with salt. Grill over direct medium-high heat, flipping the steak halfway through and turning the corn occasionally, until the steak is medium-rare and the corn is blistered, 6 to 8 minutes. Transfer the meat to a platter to rest for 10 minutes before slicing thinly against the grain.
3. Using a kitchen towel, stand the cob on its end and run a small, sharp knife down the cob to remove the kernels. Break up the kernels and place in a glass or plastic bowl along with the tomatoes and their juices. Stir in half the lime juice and 2 tablespoons cilantro and season with salt. Set aside.
4. Season the reserved beans with the lime peel, remaining lime juice, remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with the corn salsa and steak.



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RECIPES

Grilled Skirt Steak with Corn Salsa and Black Beans