MAKE AHEAD The ancho-chile marinade can be refrigerated for up to 1 week. The cooked black beans can be refrigerated for up to 2 days.

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Name: Carne Asada with Black Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves minced; 1/3 cup ancho chile powder; 2 tablespoons cider vinegar; 1 1/2 teaspoons dried oregano; Water; Salt; Six 12-ounce boneless rib eye steaks; 1 dried chorizo (3 ounces), thinly sliced; 1 large white onion finely chopped; Two 15-ounce cans black beans; Avocado slices and lime wedges

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INGREDIENTS

2 tablespoons vegetable oil
4 garlic cloves ; minced
1/3 cup ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
Water
Salt
Six ; 12-ounce boneless rib eye steaks
1 dried chorizo ; (3 ounces), thinly sliced
1 large white onion ; finely chopped
Two ; 15-ounce cans black beans
Avocado ; slices and lime wedges

INSTRUCTIONS

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.

NOTES

MAKE AHEAD The ancho-chile marinade can be refrigerated for up to 1 week. The cooked black beans can be refrigerated for up to 2 days.

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Carne Asada with Black Beans

2 tablespoons vegetable oil
4 garlic cloves minced
1/3 cup ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
 Water
 Salt
 Six 12-ounce boneless rib eye steaks
1 dried chorizo (3 ounces), thinly sliced
1 large white onion finely chopped
 Two 15-ounce cans black beans
 Avocado slices and lime wedges

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.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 6 Servings

Calories: 130
Calories from Fat: 81 (62%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 9.2mg		0 %
Potassium 513.3mg		14 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 6.9g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 130

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