Ancho-marinated Skirt Steak With Warm Black Bean Salad


  • 1/2 cup Syrah or other dry red wine
  • 1/2 cup red wine vinegar, divided
  • About 6 tbsp. olive oil, divided
  • 2 tablespoons minced garlic, divided
  • 1 tablespoon plus 1 tsp. pepper
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin, divided
  • 2 tablespoons chopped fresh oregano leaves
  • 1 tablespoon ground dried ancho chiles or chili powder
  • 1 skirt steak (about 1 1/2 lbs.)
  • 2 fresh poblano chiles (sometimes labeled pasilla)
  • 1 large sweet onion, chopped
  • 3 cans black beans (15 oz. each), drained and rinsed
  • 1 large red pepper, stemmed, seeded, and cut into 1/2-in. chunks
  • 1 1/2 cups cherry tomatoes, halved
  • About 3 green onions, sliced (including green tops)
  • 1/4 cup chopped fresh cilantro


The Meatiness Of Cool-weather Syrah Loves The Deep Beefy Flavor Of Skirt Steak And The Texture Of Black Beans. Add Lots Of Black Pepper, Smoke From The Grill, And Roasted And Dried Chiles, And The Dark, Herbal Wine Practically Pops.

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