Simply Grilled Steak with Grilled Corn and Black Bean Salsa
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 6 servings
Ingredients
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
Instructions
  1. In a small bowl, whisk together the vinegar, oil, sugar, garlic powder, lime, salt and pepper. Set aside.
  2. Empty can of black beans into a colander and allow to drain well in the sink but do not rinse with water.
  3. 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.
  4. 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.
  5. 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.
  6. Remove salsa from refrigerator and add chopped avocado. Toss lightly to combine.
  7. Garnish each piece of steak with a scoop of the grilled corn and black bean salsa and serve.