Skirt Steak with Black Bean Salad with Cilantro and Corn

Skirt Steak with Black Bean Salad with Cilantro and Corn

Servings 4 servings



  • 1 lb skirt steak or flank steak

Black Bean Salad

  • 2 15 oz cans black beans rinsed and drained
  • 1 clove garlic minced
  • 1 1/2 cups frozen corn kernals
  • 1/2 avocado chopped
  • 1/2 pkg cherry or grape tomatoes halved
  • 1 small bell pepper 1/2 orange 1/2 red
  • 3 green onions thinly sliced
  • 1 jalapeno pepper de-seeded and sliced (optional)
  • 1/2 cup fresh Mariposa Farms Cilantro roughly chopped


  • 1/3 cup olive oil
  • 2 tsp honey
  • 2 medium sized limes zest and juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper optional or to taste



  • Sprinkle both sides of steak with Cookies Flavor Enhancer and set at room temperature while you make the salad.


  • In a large bowl, whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper.
  • Add remaining ingredients to bowl, stir to combine. Taste and add salt, pepper or cayenne pepper to suit your taste. Cover and place in the refrigerator for 30 minutes before serving.

Grill the Steak

  • Pre-heat the grill to medium-high. Place the steak on the grill and turn after 3-5 minutes. Grill an additional 3-5 minutes or until cooked to desired doneness. Remove from the grill and allow to rest before slicing and plating, add a serving of black bean salad and enjoy.