Saturday, March 27, 2010

Chipotle Flank Steak with Black Bean Avacado Slasa

This was absolutely incredible! I was craving it for days after I made it! I wouldn't make any changes to the ingredients or leave anything out, every ingredient in the recipe is there for a reason and you will want to make this again and again!

1 (15-oz.) can black beans, drained, rinsed
1 avocado, finely chopped
1 cup finely chopped white onion, rinsed
1 cup finely chopped tomato
2 tablespoons coarsely chopped cilantro
1 tablespoon lime juice
1/2 teaspoon coarse salt
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper

1 teaspoon chipotle chile powder
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 3/4 lb. flank steak (3/4 inch thick)
2 teaspoons extra-virgin olive oil

1. Combine all salsa ingredients in medium nonreactive bowl. Let stand at room temperature 2 hours before serving.

2. Combine all steak ingredients except steak and oil in small bowl. Brush both sides of steak with oil; sprinkle with rub.

3. Heat grill. Grill steak, covered, over medium heat or coals 6 to 8 minutes for medium-rare, turning once. Let stand 5 minutes before slicing. Slice across the grain into 1/2-inch slices. Serve with salsa.

6 servings

PER SERVING: 340 calories, 18.5 g total fat (5.5 g saturated fat), 24.5 g protein, 19 g carbohydrate, 60 mg cholesterol, 645 mg sodium, 7.5 g fiber

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