Carne Asada With Black Beans

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

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 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)

Recipe

• 1 in a small saucepan, heat 1 tablespoon of the vegetable oil.
• 2 add the garlic and cook over moderate heat until fragrant, about 1 minute.
• 3 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.
• 4 season with salt.
• 5 transfer the marinade to a large baking dish and let cool completely.
• 6 add the steaks and turn to coat.
• 7 cover and refrigerate overnight.
• 8 light a grill. in a large saucepan, heat the remaining 1 tablespoon of oil.
• 9 add the chorizo and cook over moderate heat until crisp, about 4 minutes.
• 10 using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
• 11 add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
• 12 add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
• 13 season lightly with salt.
• 14 grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
• 15 serve the steaks with the black beans, avocado slices and lime wedges.
• 16 *spicy, peppery côtes-du-rhône wine: 2006 domaine d’andézon.