Mesquite-Grilled Hanger Steak with Black Bean Salad

Courtesy of Nate Berkus

Hi Friends,

Prep time: 25 minutes
Grilling time: 8 to 10 minutes

Rub
1 teaspoon pure chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon, optional

Salad
1 can (15 ounces) black beans, rinsed
1 cup seeded, finely diced tomatoes
½ cup ¼-inch-diced yellow bell pepper
1/3 cup ¼ inch-diced red onion
1/3 cup thinly sliced scallions white and light green parts
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon minced garlic

1 hanger steak, 1 ½ to 2 pounds and about ¾ inch thick Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Spicy Green Sauce
In a small bowl, combine 1 cup chopped fresh parsley, ¾ cup olive oil, ½ cup fresh lemon juice, 2 garlic cloves, crushed through a press, and ½ teaspoon red-pepper flakes. (To store, refrigerate, up to 2 days.) Makes 1 ¼ cups.

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Live well,
Yvonne