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Ancho-Marinated Skirt Steak with Warm Black Bean Salad Recipe

Ancho-Marinated Skirt Steak with Warm Black Bean Salad Recipe

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Ancho-Marinated Skirt Steak with Warm Black Bean Salad

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Ingredients:

Serving

1/2 cup syrah or other dry red wine
1/2 cup red wine vinegar, divided
about 6 tbsp. olive oil, divided
2 tbsp minced garlic, divided
1 tbsp plus 1 tsp. pepper
2 tsp kosher salt, divided
2 tsp ground cumin, divided
2 tbsp chopped fresh oregano leaves
1 tbsp ground dried ancho chiles or chili powder
1 skirt steak (about 1 1/2 lbs.)
2 fresh poblano chiles (sometimes labeled pasilla)
1 large sweet onion, chopped
3 cans black beans (15 oz. each), drained and rinsed
1 large red pepper, stemmed, seeded, and cut into 1/2-in. chunks
1 1/2 cups cherry tomatoes, halved
about 3 green onions, sliced
1/4 cup chopped fresh cilantro

Directions:

Combine wine, 1/4 cup each vinegar and oil, 1 tbsp. each garlic and pepper, 1 tsp. each salt and cumin, the oregano, and ground chiles in a large, resealable plastic food bag. If steak is in 1 long piece, cut in half crosswise; rinse, add to bag, seal, and turn to coat. Chill at least 4 hours or up to 1 day.
Preheat broiler. Halve, stem, and seed the poblanos. Lay skin side up on a baking sheet and broil 4 inches from heat until well charred, 6 to 7 minutes. Let stand 10 minutes, then peel and coarsely chop.
Heat grill to high (450° to 550°). In a large frying pan over medium-high heat, sauté onion and remaining 1 tbsp. garlic in 2 tbsp. oil until soft, about 5 minutes. Stir in beans and remaining 1/4 cup vinegar and 1 tsp. each pepper, salt, and cumin; turn heat to low.
Oil cooking grate well. Lift steak from marinade (discard marinade) and grill, turning once, until browned on both sides but still pink in the center (cut to test), 7 to 10 minutes total. Transfer to a board and let rest at least 5 minutes.
Meanwhile, add poblanos, red pepper, tomatoes, 3 green onions, and cilantro to bean mixture, and stir occasionally until warm. Slice steak on the diagonal across the grain and serve on warm bean salad. Garnish with more green onions if you like.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3931.04 Kcal (16458 kJ)
Calories from fat	1604.38 Kcal
		% Daily Value*
Total Fat	178.26g	274%
Cholesterol	442.16mg	147%
Sodium	4780.57mg	199%
Potassium	9738.46mg	207%
Total Carbs	336.05g	112%
Sugars	41.39g	166%
Dietary Fiber	84.14g	337%
Protein	240.89g	482%
Vitamin C	270.4mg	451%
Vitamin A	2.7mg	89%
Iron	41.3mg	230%
Calcium	888.5mg	89%

Amount Per 100 g
Calories	175.64 Kcal (735 kJ)
Calories from fat	71.69 Kcal
		% Daily Value*
Total Fat	7.97g	274%
Cholesterol	19.76mg	147%
Sodium	213.6mg	199%
Potassium	435.12mg	207%
Total Carbs	15.01g	112%
Sugars	1.85g	166%
Dietary Fiber	3.76g	337%
Protein	10.76g	482%
Vitamin C	12.1mg	451%
Vitamin A	0.1mg	89%
Iron	1.8mg	230%
Calcium	39.7mg	89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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