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CHILE-RUBBED FLANK STEAK WITH BLACK BEAN SALAD

Difficulty: Medium
Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

Flanksteak Sqiare 1

Rub

  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cinnamon

Salad

  • 1 can (14 oz.) black beans, rinsed and drained
  • 7 ounces tomatoes, deseeded and finely diced
  • ½ yellow pepper, diced
  • ½ red onion, dicedred onion, diced
  • 2 spring onions, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 piece of flank steak 1 1/2 - 2 lbs
  • Sea salt and freshly ground black pepper
  • Olive oil

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl, combine all the rub ingredients and mix well.
  • In a separate bowl, combine all the salad ingredients, including ¾ teaspoon of the rub, and mix gently but thoroughly. Set aside at room temperature. If liked, allow to stand for at least 1 hour or up to 8 hours to meld the flavors.
  • Lightly coat the steak on both sides with oil and season on both sides with the remaining rub. Allow the steak to stand at room temperature for 15-30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Grill the steaks over direct high heat (450° to 550°F), with the lid closed for 8-10 minutes for medium rare, flipping once. For great sear marks, place the steaks at an angle to the bars of the cooking grates.
  • Remove the steak from the grill and let rest for 3-5 minutes. Cut the steak across the grain into ¼-inch-thick slices (the thinner the slices, the more tender the meat will be). Season the salad with salt and pepper. Serve the meat warm with the salad.

let's Gear up

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