Mesquite-Grilled Flank Steak with Black Bean and Tomato Salad

May 20, 2008 2:13:19 PM PDT
Copywright 2008 Weber-Stephen Products Co. Recipe from Weber's Grilling What's Good for You. Used with permission. Prep time: 25 minutes

Grilling time: 8 to 10 minutes

    Rub
  • 1 teaspoon pure chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon, optional

    Salad
  • 1 can (15 ounces) black beans, rinsed
  • 1 cup seeded, finely diced tomatoes
  • 1/2 cup 1/4-inch-diced yellow bell pepper
  • 1/3 cup 1/4-inch-diced red onion
  • 1/3 cup thinly sliced scallions, white and light green parts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced garlic

  • 1 flank steak, 1-1/2 to 2 pounds and about 3/4 inch thick
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

    1. In a small bowl mix the rub ingredients.

    2. In a medium bowl combine the salad ingredients, including 3/4 teaspoon of the rub. Mix gently but thoroughly. If desired, to let the flavors meld, set aside at room temperature for at least 1 hour or as long as 8 hours.


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