Grilled Skirt Steak, Beer-Braised Black Beans and Blistered Corn and Tomato Salad

Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• Beer-Braised Black Beans:
• Olive oil
• 4 garlic cloves, finely chopped
• 1 small white onion, chopped
• 1 tsp. ground cumin
• 2 (15 oz.) cans black beans, rinsed and drained
• 1 (12 oz.) lager
• juice of one lime
• Chopped fresh cilantro to taste. about 2 Tbsp.
• Blistered corn and Tomato Salsa:
• 2 large ripe garden tomatoes, or one pint grape or cherry tomatoes
• 2 ears of corn, shucked
• 2 Tbsp. chopped cilantro, plus sprigs for garnish
• juice of one lime
• kosher salt
• Steak:
• 1 lb. skirt steak
• kosher salt Olive oil

Directions

1. For the beans: About 45 minutes before you want to eat, heat about two tablespoons of oil in a heavy large saucepan over medium-high heat. Add garlic, onions and cumin.

2. Saute until onions begin to brown. Add beans and beer to sautéed vegetables and cook 10 minutes, stirring occasionally.

3. Coarsely mash beans with the back of a fork. Continue simmering until thick, stirring frequently, about 10 minutes.

4. Keep warm while you grill the meat and make the salsa. Just before serving, season to taste with lime juice, salt and pepper. Transfer to a bowl. Sprinkle with lime zest and cilantro.

5. Heat grill with all burners on high and reduce heat to a medium-high direct heat.

6. For the salsa: Brush corn with olive oil and sprinkle with salt. Place corn directly on the cooking grates and grill 3 to 4 minutes. Turn corn occasionally to roast and blister all sides. Remove from grill to a clean platter.

7. When the corn is cool enough to handle, remove the corn from the cob on end and running a sharp knife down the cob to remove the kernels.

8. Chop the tomatoes into halves or quarters, depending on the size, making sure to reserve all juices. Put tomatoes and juices into a large glass bowl and set aside. Cut blistered corn and add it to the tomatoes, add lime juice a little at a time, tasting and adding until you think the balance of the tomato juice with the lime is right- basically it should taste good without too much of a citrus flavor. Season with salt, stir and toss in the chopped cilantro. Let sit, covered, not in refrigerator, until ready to serve. Do not make too far in advance or you will lose the flavors of the fresh-cut tomatoes.

9. For the steak: Brush steak with olive oil and season steak with about 1/2 tsp. of kosher salt

10. just before placing on the grill.

11. Place meat directly on the cooking grates and grill 3 to 4 minutes. Turn steak once halfway through the cooking time. Grill a total of 6 to 8 minutes for medium-rare meat. Remove from grill to a clean platter and let rest 5 to 7 minutes before carving across the grain. Serve with the braised black beans and the salsa.

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