Grilled Flank Steak with Black Beans, Corn and Tomatoes

Ingredients

For the Steak:

1 1/2 lb flank steak

1/2 tsp cumin

4 garlic cloves, crushed

1/2 tsp kosher salt

fresh cracked pepper to taste

For the Salsa:

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

Procedure

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

Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, cilantro and set aside.

Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.