Ingredients Instructions

Rub

1 teaspoons chile powder 1 teaspoons ground cumin 1 teaspoons dried oregano 1 teaspoons sea salt 1/2 teaspoons freshly ground black pepper 1/8 teaspoons cinnamon

Salad

1 can (14 oz.) black beans, rinsed and drained 7 ounces tomatoes, deseeded and finely diced 1/2 yellow pepper, diced 1/2 red onion, dicedred onion, diced 2 spring onions, thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoons fresh lime juice 1 piece of flank steak 1 1/2 - 2 lbs Sea salt and freshly ground black pepper Olive oil

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1. 

   In a small bowl, combine all the rub ingredients and mix well.

2. 

   In a separate bowl, combine all the salad ingredients, including ¾ teaspoon of the rub, and mix gently but thoroughly. Set aside at room temperature. If liked, allow to stand for at least 1 hour or up to 8 hours to meld the flavors.

3. 

   Lightly coat the steak on both sides with oil and season on both sides with the remaining rub. Allow the steak to stand at room temperature for 15-30 minutes before grilling.
4. Prepare the grill for direct cooking over high heat 500° to 550°F
5. Grill the steaks over direct high heat, with the lid closed for 8-10 minutes for medium rare, flipping once. For great sear marks, place the steaks at an angle to the bars of the cooking grates.

6. 

   Remove the steak from the grill and let rest for 3-5 minutes. Cut the steak across the grain into ¼-inch-thick slices (the thinner the slices, the more tender the meat will be). Season the salad with salt and pepper. Serve the meat warm with the salad.