Grilled flank steak with delicious tomatoes, corn and black bean sauce is a simple summer 30-minute weekday dinner!
Grilled Beef Brisket with Black Bean Sauce
In summer, we barbecue whenever we have a chance! One of my favorite grilling methods is to put fresh salad or salsa on it. Some successful examples: Grilled Flank Steak with Tomato Red Onion and Balsamic Vinegar with Grilled Chicken Bruschetta.
This steak dish has many flavors! Flank steak is seasoned with cumin and garlic, grilled to perfection, and topped with fresh black beans, corn and tomato sauce, allowing you to enjoy a quick and easy dinner on the weekend.
This dish is dairy-free, gluten-free, and takes less than 30 minutes to make.
Changes and tips:
In this Tex Mex version, you can easily adjust the taste to suit your family’s taste.
- Make it spicy Some chopped jalapenos
- Make it sweet Add some chopped pineapple
- Make it complete 30 By replacing corn and beans with simple Picod Gallo.
- go ahead. If necessary, season the steak and make salsa one day in advance.
Grilled Flank Steak with Black Bean Corn Salsa
Grilled flank steak with tomato, corn and black bean sauce, a simple and delicious weekend dinner!
- 1 1/2 lb Flank steak
- 1/2 teaspoon Cumin
- 2 Garlic cloves, broken
- 1/2 teaspoon Kosher salt
- Fresh pepper to taste
For black beans, corn and tomatoes:
- 3 Spoon Shallots, minced
- 1 teaspoon olive oil
- 1/4 cup Freshly squeezed lime juice
- 2 Moderate Vine ripe tomatoes, Diced
- 1 cup Canned black beans, Drain and rinse
- 1 cup Frozen corn kernels, Fresh
- 2 Spoon Chopped coriander
- Kosher salt and fresh pepper to taste
Season the steak: Season the steak with crushed garlic, cumin, salt and pepper and let stand for 5-10 minutes.
To make the salsa: At the same time, put the red onion, olive oil, lime juice, salt and pepper in a medium bowl and let it sit for a few minutes.
Add tomatoes, black beans, corn, coriander and set aside.
Preheat the grill. Heat a clean and lightly greased indoor or outdoor grill at high temperature.
Grill the steak on high heat for 6-8 minutes on each side, or until it reaches your desired degree of maturity.The probe thermometer inserted into the thickest part of the steak records 130F to 135°F as medium to medium rare
Let the meat sit for about 5 minutes before slicing.
Cut the beef into thin slices, place it on a plate, and put corn, black beans and tomato salad on top.
service: 3Ounce steak with salad, Calories: 250Kcal, Carbohydrates: 9G, protein: 25.5G, fat: 9.5G, sodium: 385Milligrams, fiber: 2.5G, sugar: 2.5G
Blue smart point: 4
Green smart point: 5
Purple smart point: 4
Key words: Dairy-free, gluten-free, suitable for children, low carbohydrate, less than 30 minutes