1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cinnamon
1 can (14 oz.) black beans, rinsed and drained
7 ounces tomatoes, deseeded and finely diced
½ yellow pepper, diced
½ red onion, dicedred onion, diced
2 spring onions, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 piece of flank steak 1 1/2 – 2 lbs
Sea salt and freshly ground black pepper
Olive oil


1- In a small bowl, combine all the rub ingredients and mix well.
2- In a separate bowl, combine all the salad ingredients, including ¾ teaspoon of the rub, and mix gently but thoroughly. Set aside at room temperature. If liked, allow to stand for at least 1 hour or up to 8 hours to meld the flavors.
3- Lightly coat the steak on both sides with oil and season on both sides with the remaining rub. Allow the steak to stand at room temperature for 15-30 minutes before grilling.
4- Prepare the grill for direct cooking over high heat (450° to 550°F).
5- Grill the steaks over direct high heat (450° to 550°F), with the lid closed for 8-10 minutes for medium rare, flipping once. For great sear marks, place the steaks at an angle to the bars of the cooking grates.
6- Remove the steak from the grill and let rest for 3-5 minutes. Cut the steak across the grain into ¼-inch-thick slices (the thinner the slices, the more tender the meat will be). Season the salad with salt and pepper. Serve the meat warm with the salad.