Grilled Flank Steak with Black Beans Corn and Tomatoes

Ingredients

• 1 1/2 lb flank steak
• 1/2 tsp cumin
• 2 garlic cloves, crushed
• 1/2 tsp kosher salt
• Fresh cracked pepper to taste
• 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

Directions

1. Rub the steak with the crushed garlic, cumin, salt and pepper, then leave it alone for 5-10 minutes while the flavors settle in.
2. In a medium bowl, stir together the red onions, olive oil, lime juice, salt and pepper, and let that mixture sit for a few minutes. Add the tomatoes, black beans, corn and cilantro, then set the salad aside.
3. Get a clean indoor or outdoor grill very hot, and lightly grease it. Cook the steak over high heat for 6-8 minutes per side, or until it is done the way you like it.
4. Rest the meat for about 5 minutes before you cut into it. Slice the beef thinly against the grain, arrange it on a platter, and spoon the corn, black bean and tomato salad over the top.