Ancho-Marinated Skirt Steak with Warm Black Bean Salad

Name: Ancho-Marinated Skirt Steak with Warm Black Bean Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms cans black beans each), drained and rinsed; 355 milliliters cherry tomatoes, halved; 1 Tbsp ground dried ancho chiles or chili powder; 59 milliliters chopped fresh cilantro; 2 Tbsps minced garlic, divided; 3 About green onions, sliced (including green tops); 2 teaspoons ground cumin, divided; 2 teaspoons kosher salt, divided; 6 Tbsps About olive oil, divided; 2 Tbsps chopped fresh oregano leaves; 1 Tbsp pepper; 2 fresh poblano chiles (sometimes labeled pasilla); 1 large red pepper, stemmed, seeded, and cut into 1/2-in. chunks; 118 milliliters red wine vinegar, divided; 680 grams skirt steak (about; 1 large sweet onion, chopped; 118 milliliters Syrah or other dry red wine

Ancho-Marinated Skirt Steak with Warm Black Bean Salad is a gluten free and dairy free main course. One portion of this dish contains approximately 40g of protein, 24g of fat, and a total of 569 calories. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of oregano leaves, ground cumin, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Combine wine, 1/4 cup each vinegar and oil, 1 tbsp. each garlic and pepper, 1 tsp. each salt and cumin, the oregano, and ground chiles in a large, resealable plastic food bag. If steak is in 1 long piece, cut in half crosswise; rinse, add to bag, seal, and turn to coat. Chill at least 4 hours or up to 1 day.

Ingredients you will need

Oregano

Vinegar

Chili Pepper

Garlic

Pepper

Cumin

Steak

Salt

Wine

Cooking Oil

Preheat broiler. Halve, stem, and seed the poblanos.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Lay skin side up on a baking sheet and broil 4 inches from heat until well charred, 6 to 7 minutes.

Equipment you will use

Baking Sheet

Let stand 10 minutes, then peel and coarsely chop.

Heat grill to high (450 to 550). In a large frying pan over medium-high heat, saut onion and remaining 1 tbsp. garlic in 2 tbsp. oil until soft, about 5 minutes. Stir in beans and remaining 1/4 cup vinegar and 1 tsp. each pepper, salt, and cumin; turn heat to low.

Ingredients you will need

Vinegar

Garlic

Pepper

Beans

Cumin

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Grill

Oil cooking grate well. Lift steak from marinade (discard marinade) and grill, turning once, until browned on both sides but still pink in the center (cut to test), 7 to 10 minutes total.

Ingredients you will need

Marinade

Steak

Cooking Oil

Equipment you will use

Grill

Transfer to a board and let rest at least 5 minutes.

Meanwhile, add poblanos, red pepper, tomatoes, 3 green onions, and cilantro to bean mixture, and stir occasionally until warm. Slice steak on the diagonal across the grain and serve on warm bean salad.

Ingredients you will need

Green Onions

Red Pepper

Cilantro

Poblano Pepper

Tomato

Grains

Steak

Garnish with more green onions if you like.

Ingredients you will need

Green Onions

Equipment

Ingredients

Servings:

1kilograms

cans black beans each), drained and rinsed 355milliliters

cherry tomatoes, halved 1Tbsp

ground dried ancho chiles or chili powder 59milliliters

chopped fresh cilantro 2Tbsps

minced garlic, divided 3

About green onions, sliced (including green tops)2teaspoons

ground cumin, divided 2teaspoons

kosher salt, divided 6Tbsps

About olive oil, divided 2Tbsps

chopped fresh oregano leaves 1Tbsp

pepper 2

fresh poblano chiles (sometimes labeled pasilla)1large

red pepper, stemmed, seeded, and cut into 1/2-in. chunks 118milliliters

red wine vinegar, divided 680grams

skirt steak (about 1large

sweet onion, chopped 118milliliters

Syrah or other dry red wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.