Mesquite-Grilled Flank Steak with Black Bean Salad

Prep time: 25 minutes
Grilling time: 8 to 10 minutes

Rub
1  teaspoon pure chile powder
1  teaspoon ground cumin
1  teaspoon dried oregano
1  teaspoon kosher salt
1/2  teaspoon freshly ground black pepper
1/8  teaspoon ground cinnamon, optional

Salad
1  can (15 ounces) black beans, rinsed
1  cup seeded, finely diced tomatoes
1/2  cup 1/4-inch-diced yellow bell pepper
1/3  cup 1/4-inch-diced red onion
1/3  cup thinly sliced scallions, white and light green parts
2  tablespoons extra virgin olive oil
1  tablespoon fresh lime juice
1  teaspoon minced garlic

1  flank steak, 11/2 to 2 pounds and about 3/4 inch thick
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

1. In a small bowl mix the rub ingredients.

2. In a medium bowl combine the salad ingredients, including 3/4 teaspoon of the rub. Mix gently but thoroughly. If desired, to let the flavors meld, set aside at room temperature for at least 1 hour or as long as 8 hours.

3. Prepare a two-zone fire for high heat, using mesquite lump charcoal. (see how - download PDF). 

4. Lightly coat the steak with oil. Season evenly with the remaining rub. Let the steak sit at room temperature for 20 to 30 minutes before grilling.

5. Brush the cooking grate clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once and rotating as needed for even cooking. Remove from the grill and let rest for 3 to 5 minutes. Season the salad with salt and pepper to taste.

6. . Cut the steak against the grain into 1/4-inch slices. The thinner the slices, the more tender the meat will be. Serve the meat warm along with the juices on the cutting board and the black bean salad.

Makes 4 servings