Carne Asada With Black Beans

Name: Carne Asada With Black Beans
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 rib-eye steaks, 6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1/3 cup dried ancho chile powder; 2 tablespoons cider vinegar; 1 1/2 teaspoons dried oregano; 3/4 cup water; salt (only if needed); 6 (12 ounce) boneless rib-eye steaks, about 1 inch thick; 1 (3 ounce) dried chorizo sausage, thinly sliced; 1 large white onion, finely chopped; 2 (15 ounce) cans black beans (drained well); avocados, slices for garnish or guacamole, for garnish; sliced lime wedge (for avocado slices)

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Recipe by Manami

At Frontera Grill in Chicago Chef Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans & fresh guacamole. The easy way - trim back the ingredients in the marinade and use canned black beans served with avocado slices. Food & Wine Magazine, July 2008 edition. The ancho-chile marinade can be made up to a week ahead. The cooked black beans can be refrigerated up to 2 days ahead or on the spur of the moment - open up cans of cooked black beans & rinse them real well! The marinade needs to season the rib-eye steaks overnight. When we made it we served the guacamole; a dollops of sour cream and fried ripe plantains. Delicioso :)

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READY IN: 1hr

SERVES: 6

YIELD: 6 rib-eye steaks

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons vegetable oil
4

garlic cloves, minced
¹⁄₃

cup dried ancho chile powder
2

tablespoons cider vinegar
1 ¹⁄₂

teaspoons dried oregano
³⁄₄

cup water
salt (only if needed)
6

(12 ounce) boneless rib-eye steaks, about 1 inch thick
1

(3 ounce) dried chorizo sausage, thinly sliced
1

large white onion, finely chopped
2

(15 ounce) cans black beans (drained well)
avocados, slices for garnish or guacamole, for garnish
sliced lime wedge (for avocado slices)

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.