Make enough for leftovers! They'll wrap up easily in a tortilla, and as a bonus you can take them on the go.
Makes: 4 servings
Prep: 20 mins
Cook: 40 mins
- Extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 small white onion, chopped
- 1 teaspoon ground cumin
- 2 15 1/2 ounce cans black beans, rinsed and drained
- 1 12 ounce bottle Mexican or domestic beer
- Salt and pepper
- 2 pounds 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
- 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.
- 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.
- 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.
- 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.
- Use coarse salt and freshly ground pepper for extra flavor and texture.