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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

  • Completed step 1 teaspoon chile powder
  • Completed step 1 teaspoon ground cumin
  • Completed step 1 teaspoon dried oregano
  • Completed step 1 teaspoon sea salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step â…› teaspoon cinnamon

Salad

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Wc Hub 17 Step1
    In a small bowl, combine all the rub ingredients and mix well.
  • Wc Hub 17 Step2
    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.
  • Wc Hub 17 Step3
    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 (500° to 550°F)
  • Grill the steaks over direct high heat, 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.
  • Wc Hub 17 Step4
    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.

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