Friday, May 25, 2012

Dry Rub Flank Steak and Black Bean Salad


I have had an exhausting week. I think it’s fair to say I’ve got a little too much on my plate right now.  I was stressing out that I wasn’t getting everything done- everything I thought needed to get done.  Then I remembered that it’s ok to just get by sometimes.  I did what was absolutely necessary and everything else had to wait- and the world didn’t end!  I’m very thankful that the weekend is here.  I’ll be spending some time with the kids enjoying the beach, regrouping and trying to get back on track. 
In light of the craziness this week we haven’t eaten much blog-worthy food.  I’ve been going for the easiest option since time has been short.  I did manage to pull this meal together earlier this week though.  I thought we would have leftovers for lunch but it disappeared.  This is a great meal to get you in the mood for summertime.  I was pretty excited to find organic local corn at Whole Foods this week so I couldn't pass these guys up.


It is very important to look for organic corn if you're going to eat it.  In addition to the pesticides, conventional corn is likely to be genetically modified.  We avoid GMO foods as much as possible since there is not enough research that indicates these are safe.  If you can't find organic corn, or if you'd like to keep the salad grain free, simply omit the corn. 

Dry Rubbed Flank Steak with Black Bean Salad

1-1 1/2lbs flank steak

Dry Rub
1 1/2 tsp chile pepper
1 tsp oregano
1/2 tsp cumin
1/2 tsp sea salt
1/4 tsp garlic powder
1/8 tsp pepper
1/8 tsp cinnamon

Black Bean Salad
1 cup cooked black beans
1 cup tomatoes, diced
1 ear corn
2/3 cup red onion, diced
2/3 cup green pepper, chopped
2 cloves garlic, minced
1 tbsp olive oil
Juice from 1/2 lemon
1 avocado, chopped

Mix all dry rub ingredients together.


Boil corn for 2-3 minutes, turning during cooking.
Slice corn kernels from ear.  
Combine all salad ingredients together except for avocado.
Add 1 tsp of dry rub and mix well.


Add avocado and gently stir together.


Pat steak dry and rub with olive oil.
Cover both sides of steak with dry rub.


Grill on medium high for 4-5 minutes on each side.
Let the steak sit for a few minutes and then slice thinly.
Serve your salad and steak with some raw greens to aid in digestion.


The kids were super excited to eat their fresh corn.


They each ate an ear and a half.


This didn't stop them from eating all of our 3/4 lb steak.


Seriously. Kid approved.


So make some delicious food this weekend and remember to relax and enjoy the important things in your life! Happy Memorial Day!

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