Cumin-crusted skirt steak with summer corn and black bean salsa Serving Size - 6 Prepared By - DnD Recipe Rating
			SUMMER CORN AND BLACK BEAN SALSA: 4 TO 5 CUPS ROMA TOMATOES, QUARTERED 1/2 CUP SMALL CANNED OR COOKED BLACK BEANS 1/2 CUP CUP RAW YELLOW CORN SCRAPED OFF THE COB 1/2 CUP CHOPPED CILANTRO 1/4 CUP CHOPPED YELLOW ONION 1 CHIPOTLE PEPPER, DICED 1/4 TEASPOON DRIED MEXICAN OREGANO 1/4 TEASPOON GARLIC POWDER 1/2 CUP V8 JUICE SALT AND PEPPER LIME MARINADE: 3 TEASPOONS CUMIN SEEDS 6 TEASPOONS CORIANDER SEEDS 1/2 CUP LIME JUICE (ABOUT 4 LIMES) 3 TEASPOONS CHOPPED GARLIC 1/3 CUP CHOPPED CILANTRO 3 TEASPOONS MARJORAM 1/2 TEASPOONS NEW MEXICO CHILI POWDER 4 TEASPOONS LISA'S SEASONING SALT SALT AND PEPPER STEAK: 2 1/2 - 3LB FLANK STEAK LISA'S SEASONING SALT: 1 tsp dried tarragon 1 tsp dried rosemary 1 tsp dried marjoram 1 tsp dried thyme 1 tsp dried Mexican oregano 3 1/2 Cups salt 3 Tbsp paprika 3 Tbsp finely ground pepper 3 tsp celery salt 3 tsp nutmeg 1 1/2 tsp madras curry 1 1/2 tsp garlic powder
			To make the summer corn and black bean salsa (makes 3 cups): Quickly grill the Roma tomatoes to give the salsa a smoky flavor. Remove the tomatoes from the grill, let cool, and chop. Drain and rinse the black beans. Add the corn (I like keeping the corn raw and crunchy in this salsa), cilantro, onion, chipotle, oregano, garlic powder, and V8 juice. Mix well to combine. Season with salt and pepper to taste. Reserve at room temperature. To make the lime marinade: Grind the cumin seeds and coriander seeds in a spice or coffee grinder. In a bowl, combine the lime juice, cumin, coriander, garlic, cilantro, marjoram, chili powder, seasoning salt, and salt and pepper to taste. Mix well. To make the steak: Place the steak in a shallow bowl and pour the lime marinade over the steak. Refrigerate for 30 minutes. Remove steak from the marinade and grill over a hot flame, about 4 minutes on each side, or to desired doneness. Serve with room-temperature summer corn and black bean salsa.