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Ancho-Marinated Skirt Steak with Warm Black Bean Salad





Yields
Serves 6



Prep Time
1 hr 15 mins



Marinate Time
4 hrs



Total Time
5 hrs 15 mins

The meatiness of cool-weather Syrah loves the deep beefy flavor of skirt steak and the texture of black beans. Add lots of black pepper, smoke from the grill, and roasted and dried chiles, and the dark, herbal wine practically pops.

su-Ancho-Marinated Skirt Steak with Warm Black Bean Salad




Photo: Annabelle Breakey
 1/2 cup Syrah or other dry red wine
 1/2 cup red wine vinegar, divided
  About 6 tbsp. olive oil, divided
 2 tablespoons minced garlic, divided
 1 tablespoon plus 1 tsp. pepper
 2 teaspoons kosher salt, divided
 2 teaspoons ground cumin, divided
 2 tablespoons chopped fresh oregano leaves
 1 tablespoon ground dried ancho chiles or chili powder
 1 skirt steak (about 1 1/2 lbs.)
 2 fresh poblano chiles (sometimes labeled pasilla)
 1 large sweet onion, chopped
 3 cans black beans (15 oz. each), drained and rinsed
 1 large red pepper, stemmed, seeded, and cut into 1/2-in. chunks
 1 1/2 cups cherry tomatoes, halved
  About 3 green onions, sliced (including green tops)
 1/4 cup chopped fresh cilantro
Step 1
1

Combine wine, 1/4 cup each vinegar and oil, 1 tbsp. each garlic and pepper, 1 tsp. each salt and cumin, the oregano, and ground chiles in a large, resealable plastic food bag. If steak is in 1 long piece, cut in half crosswise; rinse, add to bag, seal, and turn to coat. Chill at least 4 hours or up to 1 day.

Step 2
2

Preheat broiler. Halve, stem, and seed the poblanos. Lay skin side up on a baking sheet and broil 4 inches from heat until well charred, 6 to 7 minutes. Let stand 10 minutes, then peel and coarsely chop.

Step 3
3

Heat grill to high (450° to 550°). In a large frying pan over medium-high heat, sauté onion and remaining 1 tbsp. garlic in 2 tbsp. oil until soft, about 5 minutes. Stir in beans and remaining 1/4 cup vinegar and 1 tsp. each pepper, salt, and cumin; turn heat to low.

Step 4
4

Oil cooking grate well. Lift steak from marinade (discard marinade) and grill, turning once, until browned on both sides but still pink in the center (cut to test), 7 to 10 minutes total. Transfer to a board and let rest at least 5 minutes.

Step 5
5

Meanwhile, add poblanos, red pepper, tomatoes, 3 green onions, and cilantro to bean mixture, and stir occasionally until warm. Slice steak on the diagonal across the grain and serve on warm bean salad. Garnish with more green onions if you like.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories354
% Daily Value *
Total Fat 14g18%

Saturated Fat 3.5g18%
Cholesterol 39mg13%
Sodium 541mg24%
Total Carbohydrate 28g11%

Dietary Fiber 7.8g28%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.