Celebrate a special occasion with this festive meal in a bowl salad.
Spice Rub
1 teaspoon ground cumin
1 teaspoon mild chile powder
2 teaspoons sea salt
1 teaspoon black pepper
1 ½ teaspoons brown sugar
2 teaspoons garlic, minced
1 teaspoon white part of green onions, minced
Salad Dressing
1 tablespoon Dijon mustard
¼ cup lime juice
¼ cup olive oil
2-3 cloves garlic, minced
½ teaspoon sea salt
Pinch cayenne
Black Bean Salad
3 cups cooked black beans
1 red bell pepper, diced
½ cup green onions, chopped fine
½ cup cilantro, chopped
¼ cup Italian parsley, chopped
2 cups fresh tomatoes, diced and seeded
At least 2 hours before you plan to grill, combine the spice rub ingredients and rub into the steak. Be sure to coat both sides well.
Cover the steak with plastic wrap and place in the fridge until ready to use.
Grill the steak over medium-hot coals for 4-5 minutes. Turn and grill for 3-4 minutes on the other side. Remove and set aside.
Combine all the dressing ingredients and whisk well.
Combine the beans, pepper, green onions, herbs, and tomatoes in a large bowl.
Pour the dressing over the top and toss to combine.
Spoon the beans onto a platter.
Slice the meat diagonally into ¼ inch thick slices. Arrange them over the beans.
Garnish with a few cilantro sprigs.
Serve with warm corn tortillas.