- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1/3 cup ancho chile powder
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons dried oregano
- Six 12-ounce boneless rib eye steaks, about 1 inch thick
- 1 dried chorizo (3 ounces), thinly sliced
- 1 large white onion, finely chopped
- Two 15-ounce cans black beans
- Avocado slices and lime wedges, for serving
How to make this recipe
- In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.
- Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt.
- Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges.
The ancho-chile marinade can be refrigerated for up to 1 week. The cooked black beans can be refrigerated for up to 2 days.
Spicy, peppery Côtes-du-Rhône.