Recipes Carne Asada with Black Beans 3.0 (4,734) Add your rating & review Chef Way At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole.Easy Way Trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado. More Steak Recipes By Rick Bayless Rick Bayless Instagram Most people know Rick Bayless from winning the title of Bravo's Top Chef Masters. His highly rated public television series, Mexico: One Plate at a Time, is broadcast coast to coast and his nine cookbooks have earned multiple high-profile accolades.Located in Chicago, Rick's Frontera Grill and Topolobampo have each received the "Outstanding Restaurant of the Year" designation from the James Beard Foundation — an unprecedented feat for side-by-side restaurants. His wildly popular fast-casual Xoco debuted in 2009 and Tortas Frontera at Chicago's O'Hare airport has changed the face of airport dining. In 2016, he opened Frontera Cocina in Disney Springs. In 2018, Rick expanded his Clark Street restaurants by opening Bar Sótano, a Oaxacan-inspired mezcal bar with modern Mexican bar food. Tortazo, Rick's new fast-casual concept, debuted in 2020 in Chicago's iconic Willis Tower and later in New York City's Flatiron District. Food & Wine's Editorial Guidelines Updated on July 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 45 mins Total Time: 1 hrs Yield: 6 Ingredients 2 tablespoons vegetable oil 4 garlic cloves, minced 1/3 cup ancho chile powder 2 tablespoons cider vinegar 1 1/2 teaspoons dried oregano Water Salt 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 Directions 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. Make Ahead The ancho-chile marinade can be refrigerated for up to 1 week. The cooked black beans can be refrigerated for up to 2 days. Suggested Pairing Spicy, peppery Côtes-du-Rhône. Rate it Print