Grilled Chile Lime Flank Steak with Fresh Black Bean & Corn Salsa

Grilled Chile Lime Flank Steak

with

Fresh Black Bean Corn Salsa

Shopping List

Frozen Corn (2 cups)

Black Beans (1 can drained & rinsed) 

Red Bell Pepper (diced)

Jalapeno Pepper (seeded & diced)

Garlic (5 cloves minced.divided)

Cilantro (4 teaspoons chopped)

black pepper (2 1/4 teaspoons/divided)

Flank steak (2 pounds)

Lemon (squeezed)

 Lime (squeezed)

Onion (chunked)

Worcestershire sauce (2 tablespoons)

Chili Powder (4 tablespoons)

Olive Oil (1/4 cup)

Optional Side Dish:

Brown rice

Lime

Cilantro

Tortillas

 Combine corn, beans, jalapeno, 1 clove garlic minced, 1 lime squeezed, cliantro, 1/4 tsp of black pepper.  Cover and chill...overnight is optimal! 8 hours is necessary.

In a gallon bag, combine lemon juice (throw the peels in the bag too), chunked (yes, I made up that word) onion, 3 garlic cloves minced, Worcestershire, chili powder, and olive oil.  Seal bag & smoosh around. (really, that's the correct cooking terminology). Open bag, drop steaks into the bag.  Seal it back up & marinate overnight.

Prepare grill. Cook steaks to your preference.  Serve with the corn salsa.

I served my salsa over "Chipotle" rice.  Cook rice (I used brown) as package directs.  For 2 cups of uncooked rice, add a tablespoon or so of olive oil, 1/4 cup of lime juice & 2 tablespoons of chopped cilantro, and salt to preference.  

The last 5 to 7 minutes while my steaks were cooking...I put tortillas wrapped in foil on the top rack to warm.  

Absolutely delicious!

Credit:  The "base" of this recipe came from "my recipes"  Oxmoor House March 2006

Though I eliminated several ingredients & added a few of my own.