Grilled Marinated Steak with Herbed Bean Salad

This recipe was inspired by Chef Alexis Bostelmann from Mexico. Serve the marinated grilled steak and fresh-tasting bean salad over wilted greens like chard or spinach

Yields4 ServingsDifficultyIntermediatePrep Time45 minsCook Time15 minsTotal Time9 hrs
Ingredients
 3 cloves garlic, minced
 1 tbsp (15 mL) minced chipotle peppers in adobo sauce
 1 tbsp (15 mL) EACH vegetable oil and wine vinegar
 1 bay leaf, crumbled
 1 lb (500 g) Beef Eye of Round Marinating Steaks, 3/4 inch (2 cm) thick (about 4 small)
 Salt and fresh ground pepper
Herbed Bean Salad
 1 tbsp (15 mL) vegetable oil
 3 cloves garlic, minced
 1 long fresh red chili or jalapeño pepper, halved, seeded and thinly sliced
 ½ tsp (2 mL) EACH salt and freshly ground pepper
 1 can (19 oz/540 mL) black beans, drained and rinsed
 ¼ cup (60 mL) EACH fresh cilantro and mint leaves, torn
 1 sweet green pepper, diced
 Grated zest and juice of 1 lemon (about 3 tbsp/45 mL juice)
 4 radishes, halved and sliced
 1/4 red onion, sliced
Method
1

1. Combine chipotle peppers, garlic and crushed bay leaf in sealable freezer bag. Pierce steaks all over with fork and add to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours.

2

2. Herbed Bean Salad: Meanwhile, heat oil in small saucepan over medium heat. Add garlic, chili, salt and pepper; cook, stirring for about 2 minutes or until aromatic. Add beans, and heat, stirring, for about 4 minutes or until warmed through. Transfer to a bowl and let cool. Stir in cilantro, mint, green pepper, lemon zest and lemon juice. Cover and refrigerate for 1 hour. (Make-ahead: Can be stored in airtight container for up to 1 day.)

3

3. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper.

4

4. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

5

5. Transfer steaks to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle. Divide Herbed Bean Salad between serving plates, top with sliced steak and garnish with radishes and onions.

Tip
6

Steaks cook more evenly when flipped at least twice during grilling.

Nutrition
7

Per 1 cooked portion: about 280 Calories, 33g Protein, 6g Fat, 23g Carbohydrate, 620mg Sodium
Excellent Source of: Vitamin C, Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Potassium, Iron, Thiamine, Riboflavin, Vitamin B6, Folate, Choline, Pantothenate, Phosphorus
Source of: Magnesium
Very High in: Fibre
1.5g Saturated Fat, 0g Trans Fat, 1.5g Polyunsaturated Fat, 3.5g Monounsaturated Fat
Shopping List
8

Garlic
1 long fresh red chili or jalapeño pepper
Fresh cilantro
Fresh mint
1 sweet green pepper
1 lemon
Radishes
Red onion
1 lb (500 g) Beef Eye of Round Marinating Steaks, 3/4 inch (2 cm) thick (about 4 small)
Chipotle peppers in adobe sauce
Vegetable oil
Wine vinegar
Bay leaf
Salt
Pepper
1 can (19 oz/540 mL) black beans

Ingredients

Ingredients
 3 cloves garlic, minced
 1 tbsp (15 mL) minced chipotle peppers in adobo sauce
 1 tbsp (15 mL) EACH vegetable oil and wine vinegar
 1 bay leaf, crumbled
 1 lb (500 g) Beef Eye of Round Marinating Steaks, 3/4 inch (2 cm) thick (about 4 small)
 Salt and fresh ground pepper
Herbed Bean Salad
 1 tbsp (15 mL) vegetable oil
 3 cloves garlic, minced
 1 long fresh red chili or jalapeño pepper, halved, seeded and thinly sliced
 ½ tsp (2 mL) EACH salt and freshly ground pepper
 1 can (19 oz/540 mL) black beans, drained and rinsed
 ¼ cup (60 mL) EACH fresh cilantro and mint leaves, torn
 1 sweet green pepper, diced
 Grated zest and juice of 1 lemon (about 3 tbsp/45 mL juice)
 4 radishes, halved and sliced
 1/4 red onion, sliced

Directions

Method
1

1. Combine chipotle peppers, garlic and crushed bay leaf in sealable freezer bag. Pierce steaks all over with fork and add to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours.

2

2. Herbed Bean Salad: Meanwhile, heat oil in small saucepan over medium heat. Add garlic, chili, salt and pepper; cook, stirring for about 2 minutes or until aromatic. Add beans, and heat, stirring, for about 4 minutes or until warmed through. Transfer to a bowl and let cool. Stir in cilantro, mint, green pepper, lemon zest and lemon juice. Cover and refrigerate for 1 hour. (Make-ahead: Can be stored in airtight container for up to 1 day.)

3

3. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper.

4

4. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

5

5. Transfer steaks to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle. Divide Herbed Bean Salad between serving plates, top with sliced steak and garnish with radishes and onions.

Tip
6

Steaks cook more evenly when flipped at least twice during grilling.

Nutrition
7

Per 1 cooked portion: about 280 Calories, 33g Protein, 6g Fat, 23g Carbohydrate, 620mg Sodium
Excellent Source of: Vitamin C, Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Potassium, Iron, Thiamine, Riboflavin, Vitamin B6, Folate, Choline, Pantothenate, Phosphorus
Source of: Magnesium
Very High in: Fibre
1.5g Saturated Fat, 0g Trans Fat, 1.5g Polyunsaturated Fat, 3.5g Monounsaturated Fat
Shopping List
8

Garlic
1 long fresh red chili or jalapeño pepper
Fresh cilantro
Fresh mint
1 sweet green pepper
1 lemon
Radishes
Red onion
1 lb (500 g) Beef Eye of Round Marinating Steaks, 3/4 inch (2 cm) thick (about 4 small)
Chipotle peppers in adobe sauce
Vegetable oil
Wine vinegar
Bay leaf
Salt
Pepper
1 can (19 oz/540 mL) black beans

Grilled Marinated Steak with Herbed Bean Salad