Premier Series

July, 2014

Grilled Spice Rubbed Flank Steak with Black Bean Salsa

Prep Time: 15 Minutes to 3 Hours 45 Minutes

Cook Time: 10 Minutes

Yield: 4 servings

Flank Steak is a good cut of lean red meat, which helps make this dish heart-friendly. The Black Bean Salsa adds some heat but with a little help from the creamy avocado, it's not too spicy to enjoy with the Fess Parker Frontier Lot. 90 Red Wine.



• 1 Tbsp kosher salt
• 1/2 tsp fresh cracked pepper
• 1/8 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp brown sugar
• 2 Tbsp extra virgin olive oil

• 1 lb of flank steak (preferably grass fed)


• 2 (15 ounce) cans black beans, drained and rinsed
• 1 red bell pepper, small diced
• 1 jalapeno, small diced (you can leave in or remove as many of the seeds and membranes as you want depending on the amount of heat you want in the salsa)
• 2 medium-sized tomatoes, diced
• 1/2 red onion, finely diced
• 2 garlic cloves, minced
• 1 small bunch cilantro, chopped
• juice and zest of 1 lime
• 1 avocado, diced
• salt and pepper, to taste 

For the Flank Steak:
In a small bowl mix together salt, pepper, cayenne pepper, paprika, ground cumin, onion powder, and brown sugar.

Drizzle 1 Tbsp of olive oil on each side of the flank steak.  Rub oil so that it covers the whole flank steak.  Generously season the flank steak on both sides with spice rub.  You can now cook the flank steak or marinate in the refrigerator for 1 to 3 hours.

If marinating, remove flank steak from the refrigerator half an hour before you will be cooking so it can come up to room temperature.  Meanwhile, turn on your barbecue grill to a high temperature.  You can also use a grill pan on your stovetop, turn on to high heat. 

When your grill is hot add the flank steak and cook 4-5 minutes on each side.

Place cooked steak on a cutting board and loosely tent with foil for 10 minutes to let the juices rest. When ready to serve cut the flank steak against the grain into strips. 

Top the flank steak with a couple spoonfuls of the black bean salsa.  Serve with a green salad and crusty bread.


For the Black Bean Salsa:
In a large bowl add all of the ingredients except for the avocado, salt and pepper.  Gently mix together.  You can refrigerate this up to 1 day. 

Right before serving add the avocado and season with salt and pepper.