Grilled Flank Steak

with Black Beans Corn and Tomatoes

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Total Time: 30 minutes

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INGREDIENTS:

• 1 1/2 lb flank steak

• 1/2 tsp cumin

• 2 garlic cloves, crushed

• 1/2 tsp kosher salt

• fresh cracked pepper to taste

 

For the black bean, corn and tomatoes:

• 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

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DIRECTIONS:

1. Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

2. Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.

3. Add tomatoes, black beans, corn, cilantro and set aside.

4. Heat a clean lightly greased indoor or outdoor grill on high heat.

5. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness.

6. Let the meat rest about 5 minutes before slicing.

7. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.​