How to Make Skirt Steak with Black Beans and Rice

 

How to Make Skirt Steak with Black Beans and Rice? First you need to tenderize your steak. 

Skirt steak needs to be tenderized by pounding with a meat mallet or a marinade due to its extensive connective tissue. If using a meat mallet, cover the steak with plastic wrap and gently pound to tenderize. Note, you're not looking to flatten the steak, just to break up some of the tissues.

If you don’t want to use a mallet you can marinate the steak in a baking dish with 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon each cumin and oregano and the juice of 1 lime. Salt and pepper, to taste. Marinate at least 10 minutes. 

After tenderizing or marinating, and since we are serving 4, you need to cut the 1.5 lb skirt steak into 4 pieces. 

You can either cook the pieces on you grill or you can use a grill pan. I bought this one at IKEA.

In a medium saucepan add in a 15oz can of black beans with the liquid, 1 cup of converted grain white rice, 1 cup water, 1/2 teaspoon each of cumin and oregano, 1/2 teaspoon salt and a couple grinds of pepper, bring to boil. Stir occasionally to prevent sticking. Reduce heat to low. Cover and cook until liquid is absorbed, about 17 minutes. Remove from heat and set aside.

In a large bowl 2 sliced into rings bell peppers (don’t care what color), 1 thinly sliced into rings white onion, 2 tablespoons of olive oil and a pinch of salt and pepper. Stir to coat. Using your grill or grill pan, grill the vegetables, turning occasionally until crisp-tender. Roughly 4-5 minutes. Return to bowl and 1/2 cup pimiento-stuffed green olives, toss. 

Your steak should be good and marinated by now, grill 3 minutes per side for medium rare then transfer to a cutting board. Fluff your rice with a fork and slice the steak. To plate add steak and beans and rice with the vegetables and a few lime wedges.