Looking for a delicious and easy-to-make main course that's both gluten-free and dairy-free? Look no further than this Ancho-Marinated Skirt Steak with Warm Black Bean Salad! This flavorful recipe is perfect for lunch or dinner and serves 6 people. With a total calorie count of 570 kcal per serving, it's a tasty and satisfying option that won't weigh you down.
To make this dish, you'll need a variety of fresh ingredients, including black beans, cherry tomatoes, ground dried ancho chiles (or chili powder), fresh cilantro, garlic, green onions, ground cumin, kosher salt, olive oil, fresh oregano leaves, fresh poblano chiles, a red pepper, red wine vinegar, skirt steak, a sweet onion, and Syrah or another dry red wine. You'll also need a few pieces of equipment, such as a frying pan, baking sheet, grill, and broiler.
The recipe involves marinating the skirt steak in a flavorful mixture of wine, vinegar, oil, garlic, pepper, salt, cumin, oregano, and ancho chiles. After at least 4 hours (or up to 1 day) in the refrigerator, the steak is ready to be grilled to perfection. Meanwhile, you'll cook up a warm black bean salad with sautéed onions, beans, and the remaining spices, then add in poblano chiles, red peppers, tomatoes, green onions, and cilantro for extra flavor and texture.
Once the steak is grilled and the bean salad is warmed through, simply slice the steak on a diagonal and serve it on top of the vibrant bean salad. Garnish with additional green onions if desired, and enjoy this hearty and flavorful meal that's sure to impress!
