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1. Trim fat from steak. Score both sides of steak in a diamond pattern making shallow diagonal cuts at 1-inch intervals. In a small bowl stir together the ground chile, oregano, 1/2 teaspoon cumin, salt, and cinnamon. Sprinkle spice mixture evenly over the flank steak; rub in with your fingers.
2. For a charcoal grill, place steak, onion slices, and tomatillos on the grill rack directly over medium coals. Grill steak, uncovered, for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through grilling. Grill onion slices and tomatillos for 10 to 12 minutes or until tender and browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and then vegetables on grill rack over heat. Cover and grill as above.)**
3. Transfer steak, onion, and tomatillos to a cutting board. Cover steak with foil; let stand for 10 minutes. Thinly slice steak across the grain. Chop the onion slices and tomatillos. In a large bowl combine chopped onion and tomatillos, beans, tomato, jalapeno pepper, and cilantro. Add lime juice and 1/4 teaspoon cumin; toss to combine. To serve, arrange romaine on six serving plates. Top with black bean mixture and the steak slices.