skirt steak with black bean purée

There should be a law against eating steak well-done. I hate it when my mom cooks the heck out of my meats, including pork, until its dry, tasteless and gray. Beef is meant to be eaten medium-rare or medium and it should stay that way. This Skirt Steak with Black Bean Purée was a weekend creation that I put together quickly with what I had.

I purchased some great looking skirt steak from my Publix earlier in the day and was planning on grilling it simply with some salt and pepper. As I was preparing to season the meat, I saw the baguette and a light bulb just went off in my head. I made a simple black bean purée by blitzing lime juice, cilantro, a jalapeno, black beans, kidney beans and red beans. This also acts great as a dip and can be stored in the fridge for well over a week.

I toasted the baguettes quickly under a broiler and spread the purée on top. Top that layer with medium-rare/medium steak, garnish with cilantro/parsley and serve with lime wedges or halves. So easy and absolutely delicious.

Skirt Steak w/ Black Bean Puree
Original, Serves 4

Ingredients (Black Bean Purée/Dip):
- 1 can black beans
- 1 can kidney beans
- 1 can red beans
- 1 jalapeno (take seeds out to cut out heat)
- juice of 1 lime
- bunch of cilantro
- salt and pepper

1) Easy. Place all the ingredients in a mixer and blitz. Add more lime juice if the consistency is too thick and season with salt and pepper to taste. You can add a pinch of cayenne pepper also for an extra kick.

Ingredients:
- 2 strips of skirt steak, seasoned with salt and pepper
- black bean purée
- baguettes, sliced
- lime wedges
- parsley or cilantro for garnish

1) Preheat the grill. Season both sides of the skirt steak with salt and pepper. Grill the skirt steak on each side for about 3 minutes over high heat until medium-rare/medium. Remove and let rest before slicing.
2) Toast the baguettes under a broiler under golden. Remove from broiler.
3) Spread a little bit of the black bean purée over the baguettes and place sliced skirt steaks on top.
4) Garnish with herbs and serve with lime wedges to be squeezed over.