Grilled Steak with Black Beans, Corn and Tomatoes

1 1/2 lb flank steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste

For the black bean, corn and tomatoes:

3 tbsp red onion, minced
1 tsp olive oil
1/4 cup fresh squeezed lime juice
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cups frozen corn kernels (fresh is fine)
2 tbsp finely minced cilantro
kosher salt and fresh pepper to taste

1. Season steak with the crushed garlic, cumin, salt and pepper and let rest 5-10 minutes.

2. Combine red onion, oil, lime juice, salt and pepper, tomatoes, black beans, corn, and cilantro in a medium bowl and set aside.

3. Heat an outdoor grill to high heat. Grill steak on 6-8 minutes on each side or until desired degree of doneness is reached. Let the meat rest 5 minutes before slicing.

4. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.