Grilled Marinated Steak with Black Beans

cookwithkathy

Nov 1

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup ancho chile powder
2 tablespoons cider vinegar
1-1/2 teaspoons dried oregano Salt
Six (12-ounce) boneless rib eye steaks (about 1 inch thick)
1 dried chorizo (3 ounces), thinly sliced
1 large white onion, finely chopped
Two 15-ounce cans black beans
avocado slices and lime wedges, for serving

Method

In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute.
Add the chili powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.
Light a grill or preheat a grill pan.
In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt before serving.

Makes 6 servings.

Source: Chef Rick Bayless