Tasty Tuesdays: Carne Asada with Black Bean and Avocado Salsa

Photo found here

For Christmas, I got Mark a Brinkmann Dual Zone 3-Burner grill.  

It's AWESOME!!!  It has an electric side and a charcoal side and a side burner.  We have been grilling up a storm over here.  All of Mark's stocking stuffers where grill related.  He got a basting brush, an instant read thermometer, a grill basket, and my favorite item - the Weber's Way to Grill cookbook.

This cookbook is one that is perfect for a new griller.  It has an introductory section and then a chapter focused on red meat, pork, poultry, seafood, vegetables, and fruit.  

This recipe is one that sounds just delish!

Carne Asada with Black Bean and Avocado Salsa

Serves: 6

Prep time: 20 minutes

WAY TO GRILL: direct high heat (450° to 550°F)

GRILLING TIME: 4 to 6 minutes

Ingredients:

1½ pounds skirt steak, trimmed of excess fat

Extra-virgin olive oil

Salsa

1 can (15 ounces) black beans, rinsed

1 ripe Haas avocado, finely chopped

1 cup finely chopped white onion, rinsed in a sieve

1 cup finely chopped ripe tomato

2 tablespoons roughly chopped fresh cilantro

1 tablespoon fresh lime juice

½ teaspoon kosher salt

¼ teaspoon chipotle chile powder

¼ teaspoon ground cumin

1⁄8 teaspoon freshly ground black pepper

Here’s The Rub

1 teaspoon chipotle chile powder

1 teaspoon kosher salt

½ teaspoon ground cumin

¼ teaspoon freshly ground black pepper

1½ pounds skirt steak, trimmed of excess fat

Extra-virgin olive oil

1. In a medium, non-reactive bowl combine the salsa ingredients. Cover with plastic wrap, pressing the wrap directly onto the surface, and set aside at room temperature for as long as 2 hours before serving.

2. In a small bowl mix the rub ingredients. Cut the steak into foot long pieces to make them easier to handle on the grill. Lightly coat both sides of the steaks with oil. Season evenly with the rub. Let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat.

3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and let rest for 3 to 5 minutes.

4. Cut the steaks across the grain into ½-inch-thick slices. Serve warm with the salsa.

Do you have any favorites that you put on the grill?