Honey~Chipotle Grilled Steak with Avocado Black Bean Salsa

It’s Cinco de Mayo and a beautiful night to eat under the stars.  Not being a seasoned cook of Mexican dishes, I turned to one of my trusted sources for enticing recipes, The Frugal Housefrau, who from the name of her blog you would not suspect her to be a master of Fiesta Cuisine. Trust me, she is!  This recipe is great with a cheaper cut of beef because it is tenderized with a marinade.  It is ideal with flank steak, top round or New York strip.  One large steak is grilled then sliced for the table.  Wih a double layering of flavors from first the marinade then a glaze, this steak packs a powerhouse of seasoning.  Ours was served with a Mexican rice with corn and cilantro and a salsa of black beans, tomatoes and avocado(recipe follows). To see the original recipe, please click here.

• Servings: 8
• Time: 1 hr
• Difficulty: easy
• Print

MARINADE FOR STEAK

1 1/2 lb flank steak

3 T olive oil( mine was lime infused)

3 T freshly squeezed lime juice

1 t cumin

1 clove garlic, minced

Mix all ingredients and marinade the steak for 1-4 hours, turning occasionally.  Bring to room temperature for 30 minutes before grilling.  Discard marinade.

HONEY~ CHIPOTLE GLAZE

2T Honey

1 T Dijon

1 T Hoisin sauce

1 T freshly squeezed lime juice

2 t of chopped up chipotles in adobo sauce from a can

1 clove garlic, minced

Mix all ingredients together( can be made ahead up to 2 days). Preheat grill to the hot setting.  Brush each side of the steak with the glaze, reserving some for the finished steak.  Grill the steak on each side for 3-4 minutes for medium-rare temperature.  Rest the meat under a tent of foil for 5 minutes before slicing on the diagonal.  Serve with extra lime wedges.  My glaze did not caramelize as much as the original.  We grilled on medium and it was not hot enough.  If your glaze tends to be on the runny side as mine was, bringing it to a quick boil would thicken it more to the consistency of a BBQ sauce.  It was still really delicious and flavorful.

BLACK BEAN AVOCADO SALSA

1 c black beans

1 c chopped tomatoes

1 ripe avocado, peeled, pitted and cut into cubes

3 T red onion, diced

3 T fresh cilantro, chopped

juice of 1-2 limes

1/2 t cumin

salt to taste

Mix all ingredients together.  Serve with chips or as a side salad for a Mexican themed meal.

Happy Cinco de Mayo!