Ingredients:

  • 1.5 lbs Flank Steak, trimmed of excess silver skin
  • 1/4 cup Olive Oil
  • 1/4 cup Lime Juice
  • 2 Tbsp Orange Juice
  • 1 Tbsp Chili Powder
  • 1 (15 oz) can Canned Black Beans, rinsed and drained thoroughly
  • 1 cup Corn (canned, frozen thawed, or fresh off the cob)
  • Cilantro (to taste)
  • Salt (to taste)

Instructions:

  1. In a bowl, combine the olive oil, lime juice, orange juice, and chili powder. Place the flank steak in the marinade, ensuring it is fully coated. Marinate for 60 minutes. This acid treatment helps tenderize the protein fibers.
  2. While the steak is marinating, combine the rinsed and drained black beans, corn, cilantro, and salt to create the salsa/side dish.
  3. Preheat the grill to high heat (450°F or hotter). Remove the steak from the marinade and pat dry. Grill the flank steak for 4 to 5 minutes per side until the internal temperature reaches 130–135°F for a perfect medium-rare.
  4. Remove the steak from the grill and let it rest for 5 to 10 minutes. Crucially, slice the flank steak thinly against the visible muscle grain to ensure maximum tenderness. Serve immediately with the black bean and corn salsa.