Two Bricks Beefsteak with Black Bean Relish

Beef flat iron steaks, marinated with papaya slices in a brown sugar and tamari sauce mixture, are grilled and served with a bean-corn-pepper relish.

Ingredients:

• 2 beef flat iron (top blade) steaks (about 1 lb each)
• 3 Tbsp brown sugar
• 2 Tbsp tamari
• 1 large (3 lb.) Mexican Papaya, peeled and thinly sliced (don't worry about seeding!)
• 1 tsp each, salt and pepper
• For Black Bean Relish:
• 2 (15 oz) cans black bean, drained and rinsed
• 2 (10 oz) pkgs frozen Southwestern style corn and roasted red peppers, thawed
• 1/4 cup white wine vinegar
• 1 tsp Cajun seasoned salt

Directions:

Sprinkle brown sugar, tamari, pepper and salt on flat iron steaks. Place half of the papaya slices in the bottom of a flat, round plastic container, next lay the flat iron steaks on top and cover with the remaining papaya slices. Place a large round plate on top of papaya slices and weigh down with two bricks. Return container to refrigerator to marinate for 4 hours. Remove steaks from refrigerator and let sit at room temperature for 15 minutes. For Black Bean Relish, combine ingredients in saucepan and cook and gently stir until heated through; set aside, keep warm. Lightly grease rack of grill and preheat to medium-high heat. Remove bricks and plate and gently pull papaya slices from the steaks. It is good to leave some of the papaya on the steak, just not 3 lbs! Place flank steak on grill and cook until desired doneness. Remove steak from grill and let sit for 4 minutes before slicing against the grain at a 45-degree angle. Fan out steak slices on serving platter, top with black bean relish.

Number of Servings: 6

Notes from the Cook: If Mexican Papaya is not available, substitute any papaya variety to equal 3 lbs. Papaya is a natural tenderizer for beef plus it gives the been an amazing flavor when grilled.