Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

• 1 1/2 lb flank steak
• 1/2 tsp cumin
• 2 garlic cloves, crushed
• 1/2 tsp kosher salt
• fresh cracked pepper to taste

For the black bean, corn and tomatoes:

• 3 tbsp red onion, minced
• 1 tsp olive oil
• 1/4 cup fresh squeezed lime juice
• 2 medium vine ripe tomatoes, diced
• 1 cup canned black beans, drained and rinsed
• 1 cups frozen corn kernels, fresh is fine
• 2 tbsp finely minced cilantro
• kosher salt and fresh pepper to taste

• Season the steak: Season the flank steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

• Make the salsa: Meanwhile, combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.

• Add tomatoes, black beans, corn, cilantro and set aside.

• Preheat the grill. 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 done-ness. Until a probe thermometer inserted into the thickest part of the steak registers 130F to 135°F for medium to medium rare

• 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 corn, black bean and tomato salad.