This is a common week-night dinner for our family. In summertime, I add pineapple salsa. Tony's hot sauce collection always comes out when this meal is served.
- Kimberly
Ingredients
- Flank or skirt steak (marinate at least 4 hours)
- White rice
For Marinade:
- 3 cloves of garlic
- 1 tsp salt & pepper
- 1/4 cup olive oil
- 1 Tbs malt vinegar
- 1 tsp garlic powder
- 1 Tbs sweet, mild paprika
- Juice of 1/2 lemon and juice of 1/2 lime
- 1 packet Sazon Goya seasoning
For Black Beans:
- 2 Tbs olive oil
- 1/2 cup onion, finely chopped
- 1/4 cup bell pepper, chopped
- 2 cloves garlic, minced
- 15.5 oz black beans, undrained
- 3/4 cup water
- 1 Tbs oregano
- 1 packet Goya Sazon without annotto
- 1 Tbs cider vinegar
Preparation
Season the steak with spices and let marinate (for a couple of hours if possible).
Prepare the rice to your preference.
Sauté onion and bell pepper until soft, then add garlic, beans, water, oregano, vinegar, and goya packet. Bring to boil, then simmer on low for at least 15 minutes.
Meanwhile, grill meat until medium rare.
Serve steak and beans with rice prepared however you like.