Charcoal Beef Lettuce Wraps with Black Bean and Corn Salad
Black Bean Corn Salad
2 cans (15.5 ounces each) black beans
2 cans (15.25 ounces each) corn
3 tablespoons olive oil (or more to taste)
4 tablespoons lime juice (or to taste)
1 small green pepper, diced
1 small red pepper, diced
½ cup diced red onion
1 jalapeño pepper, seeded and minced
1 teaspoon ground cumin
½ cup finely chopped fresh cilantro
Salt and pepper, to taste
4 large Boston lettuce leaves, for serving
Grilled Charcoal Steak
12 ounces thinly sliced boneless charcoal steak
1 orange, juiced (for 3 tablespoons)
2 teaspoons vinegar
1 teaspoon oregano
1 teaspoon seasoned salt
For the salad: Drain and rinse beans. Drain and rinse corn. Put both into a large bowl. Add peppers, onion, olive oil, lime juice, cumin. Taste, then add salt and pepper. Stir in cilantro and refrigerate until ready to serve.
For the steak: Mix orange juice, vinegar, oregano and salt in a cup. Place steak in plastic sealable bag and add this mixture. Let rest for 10-20 minutes. Remove steak from marinade and pat dry. Grill or use pan on high heat with a small amount of oil for only 1 or 2 minutes to sear the meat on each side. Let rest, then slice into thin strips.
To serve: Place a lettuce leaf cup on plate. Fill with Black Bean Corn Salad and top with 3 steak strips. Serve with seasoned Tortilla Crisps (recipe follows).
Serves four.
Molly Sutton, Arlington Heights