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Carne Asada with Black Bean and Avocado Salsa
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Source: Weber's Way to Grill
| Salsa: | |
| 1 (15 oz.) can | black beans, rinsed |
| 1 | ripe Haas avocado, finely chopped |
| 1 c. | finely chopped white onion, rinsed in a sieve |
| 1 c. | finely chopped ripe tomato |
| 2 Tb. | roughly chopped fresh cilantro |
| 1 Tb. | fresh lime juice |
| 1/2 tsp. | kosher salt |
| 1/4 tsp. | chipotle chile powder |
| 1/4 tsp. | ground cumin |
| 1/8 tsp. | freshly ground black pepper |
| Rub: | |
| 1 tsp. | chipotle chile powder |
| 1 tsp. | kosher salt |
| 1/2 tsp. | ground cumin |
| 1/4 tsp. | freshly ground black pepper |
| 1 1/2 lbs. | skirt steak, trimmed of excess fat |
| extra-virgin olive oil |
1. In a medium, non-reactive bowl combine the salsa ingredients. Cover with plastic wrap, pressing the wrap directly onto the surface, and set aside at room temperature for as long as 2 hours before serving.
2. In a small bowl mix the rub ingredients. Cut the steak into foot long pieces to make them easier to handle on the grill. Lightly coat both sides of the steaks with oil. Season evenly with the rub. Let stand at room temperature for 20-30 minutes before grilling. Prepare the grill for direct cooking over high heat.
3. Brush the cooking grates clean. Grill the steaks over direct high heat with the lid closed as much as possible, until cooked to your desired doneness, 4-6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and let rest for 3-5 minutes.
4. Cut the steaks across the grain into 1/2" thick slices. Serve warm with the salsa.
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