Chipotle Flank Steak With Black Bean-Avocado Salsa

• 1 (15 ounce) can black beans, drained, rinsed
• 1 avocado, finely chopped
• 1 cup finely chopped white onion, rinsed
• 1 cup finely chopped tomatoes
• 2 tablespoons coarsely chopped cilantro
• 1 tablespoon lime juice
• 12 teaspoon coarse salt
• 14 teaspoon dried chipotle powder
• 14 teaspoon ground cumin
• 18 teaspoon pepper
• 1 teaspoon dried chipotle powder
• 1 teaspoon coarse salt
• 12 teaspoon ground cumin
• 14 teaspoon pepper
• 1 34 lbs flank steaks (3/4 inch thick)
• 2 teaspoons extra-virgin olive oil

1. Combine all salsa ingredients in medium nonreactive bowl.
2. Let stand at room temperature 2 hours before serving.
3. Combine all steak ingredients except steak and oil in small bowl.
4. Brush both sides of steak with oil; sprinkle with rub.
5. Heat grill.
6. Grill steak, covered, over medium heat or coals 6 to 8 minutes for medium-rare, turning once.
7. Let stand 5 minutes before slicing.
8. Slice across the grain into 1/2-inch slices.
9. Serve with salsa.

black beans, avocado, white onion, tomatoes, cilantro, lime juice, coarse salt, chipotle powder, ground cumin, pepper, chipotle powder, coarse salt, ground cumin, pepper, flank, extravirgin olive oil

Taken from www.food.com/recipe/chipotle-flank-steak-with-black-bean-avocado-salsa-482639 (may not work)