Spicy Grilled Beef and Black-Bean Salsa
By Yankee Magazine|May 08 2003|
Yield
6 servings
Ingredients
1 beef tri-tip (bottom sirloin) roast or top sirloin steak, cut 1-1/2 inches thick
fresh cilantro sprigs (optional), for garnish
Instructions
Combine seasoning ingredients; reserve 2 teaspoons for salsa. Trim fat from beef. Press remaining seasoning mixture evenly onto surface of meat. Place the tri-tip onto grate over medium coals (medium-low coals for top sirloin). Grill 30 to 35 minutes (top sirloin 22 to 30 minutes) for rare to medium doneness, turning occasionally. Let stand 10 minutes before carving.
Salsa
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1 small red onion, finely chopped
3 tablespoons coarsely chopped fresh cilantro
Instructions
For salsa: In a medium bowl, combine beans, tomato, onion, cilantro, and reserved seasoning mixture; mix until blended. Carve the roast across the grain into slices. Arrange beef and bean salsa on a serving platter; garnish with cilantro sprigs, if desired.
Seasoning
Ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground red pepper
Talk about wicked good…I am going to make this again for the 4th. Don’t forget how pungent Cilantro is. Just a few sprigs is enough so as not to overpower the meat flavor and the black bean sauce. I served it with a twice baked potato…Now if only I can get my guests to leave. I think they want me to fix some more!!
The salsa is TOO mild. Need to add some chili piquines, jalapenos, to spice it up.