Tuesday, January 4, 2011

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

1½ pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil

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?


  1. yum!!! that looks delish---i'll have to make it this weekend! miss you sooo much. let's skype soon, for real. xoxoxoxo

  2. Thanks for sharing!!! This looks delicious. My favorite thing on the grill is salmon, put it on a with a little bit of brown sugar...its is fabulous.

  3. Wow, what a grill!!!! I hope y'all had a wonderful Christmas with all of Mark's family!

  4. i love that you got a grill from santa! you are adorable. and my hero -- the grill intimidates me SO BAD!

  5. We miss TexMex so much here in FL, and this recipe reminds me of it... sounds perfect!!! Copying it down today!

  6. My favorite thing to grill in the summer is pizza, it's awesome. Emeril has a good book on grilling if you don't already have it for your husband you might get it!

  7. nice post..
    thank's for the information ^_^
    please visit me too :
    check it out

  8. That sounds so delicious (Especially the salsa!) I will have to give this recipe a try when it warms up in my neck of the woods.

    Great gift, too.



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