Ancho-Lime Beef Strips with Black Bean Mash and Sautéed Corn

Instructions

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   1. In a bowl, combine the beef with 1 tablespoon olive oil, ancho chile powder, half of the ground cumin, 1/2 teaspoon salt, black pepper, half of the chopped garlic, 2 tablespoons lime juice, lime zest, and honey. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, place the cooked black beans in a saucepan with the beef broth, 1/4 teaspoon salt, and the remaining ground cumin. Cook over medium heat for 8 minutes, stirring occasionally, until heated through.

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   3. Turn off the heat on the beans and add the butter. Mash with a potato masher or fork until you get a rustic mash. If it is too thick, add 1 to 2 tablespoons of the reserved bean liquid. Keep warm.

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   4. Heat a large skillet or griddle over medium-high heat for 2 minutes. The surface should be very hot, about 400 °F / 205 °C. Add the remaining tablespoon of olive oil.

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   5. Add the white onion and cook for 2 minutes. Stir in the remaining chopped garlic, corn kernels, smoked paprika, and 1/4 teaspoon salt. Sauté for 4 to 5 minutes, until the corn is tender and lightly golden. Add half of the chopped cilantro, toss, and transfer to a plate.

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   6. In the same hot skillet, add the beef strips in a single layer. Cook for 2 to 3 minutes per side, until browned and cooked through around the edges. If desired, check that the center of the beef reaches at least 145 °F / 63 °C for medium doneness.

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   7. Add the remaining lime juice to the skillet and cook for 30 seconds, scraping up the browned bits so the meat juices blend with the marinade.

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   8. To serve, spread the black bean mash onto the plates, top with the beef strips, and finish with the sautéed corn. Sprinkle with the remaining fresh cilantro and serve immediately.