Buying a nice steak to cook at home is always exciting, and more often than not, I end up making some variation on the classic meat and potatoes. It's always enjoyable but not very light—and definitely not very springy. So instead of mashing up my usual mess of potatoes to go along with the hefty New York strip I had sitting in the fridge, I decided to take a cue from The Gloriously Gluten-Free Cookbook by Vanessa Maltin and pair my steak with a cool salad of black beans, corn, tomatoes, and cilantro.
The combination strayed from the typical rich-meat-plus-heavy-side structure that I'm so accustomed to. The salad was substantial on its own, with black beans that are meaty in their own right; the corn and jalapeños brightened, sweetened, and spiced it up. The quick marinade of soy, olive oil, and garlic permeated the steak and made for a lovely crust, although a good deal of the minced garlic burned in the searing process and had to be picked off.
Once sliced, the juices from the steak ran into the salad, giving it an added meaty note that suited the black beans to a T. Happily, after I'd cleaned my plate, I wasn't left in the usual food coma that accompanies most steak-eating experiences. I felt sated but not overstuffed, and kind of wished that there wweres just a little more steak to finish up with the black bean salad that was left over.
Win The Gloriously Gluten-Free Cookbook
As always with our Cook the Book feature, we have five (5) copies of The Gloriously Gluten-Free Cookbook to give away this week.
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 4 strip steaks (about 1 pound total)
- 2 cups drained canned black beans
- 1 cup chopped fresh cilantro
- 1 cup diced tomatoes
- 1 cup frozen yellow corn kernels, thawed
- 1/2 cup finely diced yellow onion
- 1/4 cup fresh lime juice
- 1 tablespoon very finely diced jalapeño chile (seeds removed)
- Salt and freshly ground black pepper
Preheat the grill or a grill pan. In a small bowl, whisk together the soy sauce, garlic, and oil. Spread the mixture over the steaks and marinate for 30 minutes. Grill the steaks to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a medium bowl, combine the black beans, cilantro, tomatoes, corn, onions, juice, and chile. Season with the salt and pepper.
Remove the steaks from the grill and place on plates. Serve the black bean and corn mixture on top.