Carne Asada With Black Beans

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 chile 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. 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.
  • Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
  • Serve the steaks with the black beans, avocado slices and lime wedges.
  • *Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d’Andézon.
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