Carne Asada & Corn Black Bean Salad

Carne Asada

Ingredients:

2 lbs. skirt steak/flank steak

2 large, or 3 medium zucchini, sliced in ¼ inch slices lengthwise

Marinade:

1/3 cup olive oil

1/4 cup soy sauce

2 tablespoons balsamic vinegar

The juice of one orange

The juice of 2 limes

1 ½ teaspoons NM red chile powder

1 teaspoon dried oregano

1 teaspoon onion powder

4 garlic cloves crushed

¼ cup chopped cilantro

 

Directions:

Mix all ingredients for marinade in a pan/bowl large enough to fit the steak.  Place steak in the marinade and flip a couple of times to coat completely.  Let the steak marinate for at least 30 minutes.  Do not marinate for longer than a couple of hours, as the citrus will begin to cook the meat. 

Heat your grill to about 375.  If you are using a grill pan, heat it on medium high.  Place steak on hot grill and cook for 2 minutes on each side for medium rare.  Add an additional minute on each side for medium to medium well.  Remove meat from the grill and let rest, lightly covered with aluminum foil for about 10 – 15 minutes.  Slice against the grain after you let it rest and serve with avocado, chopped onion, pico de gallo, chimichurri, and grilled corn tortillas. 

Corn & Black Bean Salad

Ingredients:

2 ears of corn grilled, kernels removed

¼ red bell pepper diced finely

¼ red onion diced finely

1 can black beans, drained and rinsed

2 tablespoons cilantro

The juice of ½ of a lime

¼ cup olive oil

1 teaspoon chile lime spice (I use the one from Trader Joe’s)

1 jalapeno, or serrano, deseeded and diced finely

1 avocado, very firm and diced

 

Directions:

Grill corn and set aside to cool.  Add diced red bell pepper, red onion and hot pepper of your choice to a medium sized bowl.  Remove the kernels from the corn and add to the rest of ingredients, along with the black beans, lime, chile lime spice, and olive oil.  Mix everything together to combine.  Wait to add the avocado until the very end, as it can sometimes break down a bit.