Steak with black beans, corn and tomatoes

I've been waiting all week to fix this meal but my work schedule hasn't worked out to where I could. Luckily I opened this morning so I had the opportunity to fix it for dinner and once again, I was not disappointed. Like the past few recipes, I found this one on the Skinnytaste website. I'm really glad I found this site for healthy food. I have yet to find something I haven't liked. The original recipe can be found here. 

Review: This recipe was quick to make and each component is good enough on its own. In fact, I might make the black bean, corn and tomato "salsa" again soon just to have on its own. While the recipe called for flank steak I just used regular Ribeye steak and cut it into pieces after cooking. It also said to make the salsa and leave it cold but I heated it in the skillet for 5-10 minutes before putting it on the steak. I actually heated it, moved it to a bowl, then cooked the steak in the same skillet. The recipe says to grill the steak but cooking it on stovetop or in the oven would be fine too. While I followed the basic premise of the recipe besides heating the salsa, I used a can of diced tomatoes with green chilis (mild) instead of dicing fresh vine tomatoes. That was partly because I didn't have tomatoes and partly because I wanted a little extra heat, which the addition of the chilis provided. It wasn't over-powering, though, so if you want it a little spicier you could either add a touch of cayenne pepper on the steak along with the other spices or you could add additional chili peppers as an added ingredient. While I'm talking about ingredients it should be noted that I didn't follow the measurements except for the 1/4 cup of lime juice and the cans. Everything else I just sprinkled on the steak, used a whole onion, used a whole bag of frozen corn and estimated for the amounts of the rest of the ingredients. Finally, I put the meal on a plate but this would make a wonderful taco meal. Get some tortillas (whole wheat ones for a healthier meal), put the steak and salsa in it and enjoy. I also had some brown rice as a side, which also could be added in the taco. Next time I make this I think I'm going to buy some tortillas. The bread also will make the meal a little more filling because of the carbs.

Recipe:

STEAK:

• 1 1/2 lb flank steak (or really any steak you want)
• 1/2 tsp cumin
• 2 garlic cloves, crushed
• 1/2 tsp Kosher salt
• fresh cracked pepper to taste

SALSA:

• 3 tbsp red onion, minced (I used a white onion)
• 1 tsp olive oil
• 1/4 cup fresh squeezed lime juice
• 2 medium vine ripe tomatoes, diced (I used a can of diced tomatoes with green chilis (mild) instead)
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels (fresh is fine)
• 2 tbsp finely minced cilantro (I used oregano to spice the salsa and parsley to top when finished)
• Kosher salt and fresh pepper to taste

Season the steak with crushed garlic, cumin, salt and pepper and set aside for 5-10 minutes. Combine the red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes (this is where I put them in the skillet). Add the tomatoes, black beans, corn, cilantro and set aside (add them to the skillet at this point and cook until warm).

Heat a clean lightly greased indoor or outdoor grill on high heat. Grill the steak on high heat, 6-8 minutes on each side or until your desired degree of doneness (I just cooked them in the same skillet as the salsa after heating it and moving it to a bowl). Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with the corn, black bean and tomato salad.