Carne Asada con Nopales y Frijoles Grilled Beef with Cactus and Beans

Season the flank steak with salt, pepper, and cumin. Let it sit at room temperature for 10 minutes.

Rinse the nopales and pat dry. Slice into 1/2-inch strips. Dice the tomato and half onion. Mince the garlic and jalapeño. Chop the cilantro.

Heat a grill or grill pan over high heat (about 230°C). Grill the steak for 4–5 minutes per side for medium-rare (internal temperature 55°C). Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, heat 15 ml olive oil in a medium saucepan over medium heat. Add the garlic and half the diced onion; sauté for 2 minutes until fragrant.

Add the nopales strips to the saucepan and cook for 5–6 minutes, stirring occasionally, until they are tender and have released their slime. Season with a pinch of salt.

Drain and rinse the black beans. Add them to the saucepan with the nopales and cook for 3 minutes until heated through. Remove from heat and stir in half the cilantro.

Make a quick salsa: combine the remaining diced onion, diced tomato, minced jalapeño, remaining cilantro, and a squeeze of lime juice. Stir to combine.

Slice the rested steak against the grain into thin strips. Serve the steak alongside the nopales and beans, topped with the fresh salsa.