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I have one more summer blast for you all this Labor Day weekend before we surrender to the cooler months and warm and cozy foods of fall.
This is one of my all time favorite dishes to make during summer when corn on the cob is stacked high in the stores. My Safeway had a good supply this week, leading up to the 3 day weekend. You can substitute frozen corn if you want to make this at another time of year since all of the remaining ingredients are readily available year round. Fresh grilled corn just screams summer, so use it if you can get it.
This salsa is excellent with both grilled chicken and steak, but, in honor of Labor Day weekend, I thought I’d go with steak. That idea goes over well in my house.
The grocery list – Bush’s Seasoned Recipe Black Beans, salt, pepper, vegetable oil, cilantro, green onions, avocado, red bell pepper, cherry or grape tomatoes, 2 ears corn on the cob, olive oil, garlic powder, white wine vinegar, and a little sugar.
You’ll also need about 1-1/2 pounds of top sirloin steak. Cut the steak into serving size portions if necessary.
Let’s get started with the corn. I husk my corn over my sink that I’ve lined with a paper towel so that I catch all the husks and silk. Then I can just scoop it all up and throw it in the trash. I find this easier than leaning over a garbage can or cleaning up my kitchen counter.
Get your outdoor grill preheated to medium heat and throw on the husked corn. If I was grilling the corn to serve as a side dish, I’d brush it with a little vegetable oil while it was grilling but it’s not necessary to add any oil here. Pull the top down on the barbecue and let it grill for about 15 minutes, rotating every now and then.
While the corn is grilling, let’s get started on the dressing. In a small bowl whisk together the white wine vinegar, vegetable oil, sugar, garlic powder, the juice from 1/2 a lime, and salt and pepper to taste.
This dressing is so simple but trust me, it’s going to give the salsa an addictive, can’t stop eating this stuff, flavor. Set it aside for now.
Empty the black beans into a colander and allow them to drain well but don’t rinse them. If you are using the seasoned variety, they have some nice flavor and you don’t want to wash that away. Let them drain while you prepare the rest of the salsa ingredients.
Chop the cherry or grape tomatoes in half, chop the green onion, dice the red bell pepper, and give the cilantro a rough chop. We aren’t going to deal with the avocado just yet. That will come later. Time to go get the corn off the grill.
Let the corn cool till it can be handled easily then hold it upright on a cutting board and run a sharp knife down the sides to remove the kernels.
I just had to include another shot of the corn cause I thought this was a cool angle. Cool corn shot.
Let’s put it all together. Grab a medium serving bowl and in go the black beans and tomatoes.
Add the green onions, red bell pepper, and cilantro. Combine it well.
Add the corn.
Now the dressing goes over the top. Stir the dressing in till all the veggies are well coated. I don’t like to add the avocado until just before serving so it’s time to cover the bowl and place it in the fridge while you prepare the steak. You can actually prepare the salsa to this point several hours ahead of time if you want.
Drizzle the steak with some olive oil.
Then season them, pretty generously, with salt and pepper. Flip them over and do the other side.
There could not be a more simple way to prepare steak than this but it is wonderful. Steak tastes good, you really don’t need to do that much to it and we are going to get a ton of flavor from the salsa so you don’t want any strong marinade or seasoning flavors competing with that.
Throw them on the grill at medium heat and let them go for about 7 minutes per side, give or take, depending on thickness. This will result in steak that is cooked medium – just a little pink so vary the time based on your preferences. Remove them from the grill and allow them to sit for 5 or 10 minutes before serving. This gives us time to finish up the salsa.
Chop the avocado and add it to the salsa.
Toss it lightly to combine. How gorgeous is this? And, let me tell you, it tastes even better than it looks.
Spoon a generous amount of the pretty salsa over the steak and serve it up.
And, that, my friends, is a beautiful end of summer meal.
For the Dressing:
- 2 tablespoons white wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1/4 teaspoon garlic powder
- 1/2 lime juiced
- Salt and pepper to taste
For the Salsa:
- 2 ears corn on the cob
- 1 16 ounce can Bush's Seasoned Recipe Black Beans
- 1 cup cherry or grape tomatoes halved
- 1/2 red bell pepper diced
- 4 green onions chopped
- 1/2 cup cilantro chopped
- 1 avocado chopped
For the Steak:
- 1-1/2 pounds top sirloin steak cut into serving size pieces
- Olive oil
- Salt and pepper to taste
- In a small bowl, whisk together the vinegar, oil, sugar, garlic powder, lime, salt and pepper. Set aside.
- Empty can of black beans into a colander and allow to drain well in the sink but do not rinse with water.
- Set barbecue grill to medium heat. Husk corn and place on grill. Grill, covered, for about 12-15 minutes. Rotate corn once or twice while grilling. Remove from grill and allow to cool for a few minutes.
- Run a sharp knife down the sides of the corn cob to remove the grilled kernels. In a medium serving bowl combine the drained black beans, cherry tomatoes, red bell pepper, green onions, cilantro, and corn. Toss with dressing. Do not add avocado, that will come later. Cover and chill while preparing steak or for up to 4 hours.
- Place steak on a large platter or baking sheet. Sprinkle generously with olive oil, salt and pepper, on both sides. Place on grill set to medium heat and grill for about 7 to 8 minutes on each side for medium rare to medium, depending on thickness. Cook a few minutes longer for well done. Remove from grill and allow steaks to sit for 5 or 10 minutes before serving.
- Remove salsa from refrigerator and add chopped avocado. Toss lightly to combine.
- Garnish each piece of steak with a scoop of the grilled corn and black bean salsa and serve.