CARNE ASADA WITH BLACK BEANS

Steps:

• In a small saucepan, heat 1 tablespoon of the vegetable oil.
• Add the garlic and cook over moderate heat until fragrant, about 1 minute.
• Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
• Season with salt.
• Transfer the marinade to a large baking dish and let cool completely.
• Add the steaks and turn to coat.
• Cover and refrigerate overnight.
• Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
• Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
• Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
• Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
• Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
• Season lightly with salt.
• Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
• Serve the steaks with the black beans, avocado slices and lime wedges.
• *Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d'Andézon.