Carne Asada With Black Beans - cooking recipe

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup dried ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
3/4 cup water
salt (only if needed)
6 (12 ounce) boneless rib-eye steaks, about 1 inch thick
1 (3 ounce) dried chorizo sausage, thinly sliced
1 large white onion, finely chopped
2 (15 ounce) cans black beans (drained well)
avocados, slices for garnish or guacamole, for garnish
sliced lime wedge (for avocado slices)

Preparation

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.
*Spicy, peppery Cotes-du-Rhone Wine: 2006 Domaine d'Andezon.