2 pound flank steak, rubbed
3 tablespoons all-purpose rub
2 teaspoons red pepper flakes
4 tablespoons olive oil
Black Bean Salad:
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can diced tomatoes, rinsed
1 small red onion, diced
2 cloves garlic, minced
2 avocados, diced
2 limes, juice only
1/4 cup cilantro, minced
Salt and pepper
Cooking The Steak
Crank your grill up to high heat and let it get very hot. Then toss on the flank steak and let it cook, untouched, for about 5-6 minutes per side.
5-6 minutes will give you a nice medium rare steak. Feel free to go longer if you want it medium. Personally, I don’t recommend cooking flank steak beyond medium because it starts to get tough.
When the steak comes off the grill, let it rest for at least 5 minutes before slicing into it.
Then slice it pretty thinly against the grain of the meat.
Pile a few slices of the steak on a big bed of the black bean salad and serve it with some warm tortillas.
Review : The steak was great, I added minced onion and garlic to the marinated and let it marinade for a few hours. I cut back on the pepper flakes as my husband does not like it hot. We served ours decided and over homemade flour tortillas!
Black Bean Salad
For the canned ingredients, drain them and rinse them well.
Dice up all the veggies and herbs and season them with a pinch of salt and pepper and a drizzle of olive oil.
Review : These ingredietns are amazing together! What a wonderful blend of flavors!
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