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Serve with a potato and black bean salad. Wine recommendation: Southwestern Flank Steak with Warm Potato and Black Bean Salad is full of spice and a perfect match for a classically rich and spicy red wine like Zinfandel. A peppery Syrah or Australian Shiraz will also pair well with these hearty flavors. Ingredients:
Two 8-ounce, red skinned potatoes
Salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon freshly ground black pepper plus additional
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds flank steak
One 15-ounce can black beans
1 rib celery
Half of a sweet onion such as Vidalia, about 4 ounces
1 tablespoon sliced, pickled jalapeno peppers
2 limes
1/3 cup packed fresh cilantro leaves
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1) Turn on the gas grill or broiler.
2) Cut the potatoes in quarters lengthwise (do not peel). Then cut crosswise into 1/4-inch wide pieces. Run the hot water tap while you put the potatoes in a saucepan with 1 teaspoon salt. Barely cover with hot tap water. Put over high heat, cover and cook 10 minutes or until barely tender, then drain well.
3) Meanwhile, combine the cumin, chili powder, cayenne, 1/8 teaspoon black pepper and salt to taste in a small bowl. Rub the steak with 1 teaspoon of the olive oil, then with the spice mixture. Grill the steak over high heat on the gas grill about 5 minutes on each side for medium-rare. Or put the steak 3 inches from the broiler heat source and cook for 5 to 6 minutes on each side. Remove to a cutting board. (If using a cast iron skillet, put the skillet over high heat until hot, then cook the steak about 5 minutes on each side.)
4) Meanwhile, open, rinse and drain the black beans in a colander. Cut the celery rib crosswise into thin crescents. Cut the onion into thin slices. Coarsely chop the cilantro. Put the celery, onion, cilantro, and black beans in a mixing bowl.
5) Mince the jalapeno. Juice the limes. Put the jalapeno, lime juice, the remaining 2 tablespoons of olive oil and salt and pepper to taste in a small bowl and mix well.
6) Add the drained potatoes to the black beans. Add the dressing. Toss well and check for salt and pepper. Slice the steak on the diagonal into 1/4-inch thick slices. Serve with the salad.
Calories: 810 Fat: 27 g Saturated Fat: 9 g Sodium: 520 mg Protein: 60 g Cholesterol: 115 mg Carbohydrate: 84 g Recipe submitted by: Sam Gugino, author of "Cooking to Beat the Clock"
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