Caramelized skirt steak with summer garnish

Ingredients:

• 1 skirt steak (450g), trimmed of fat and cut into 4 pieces
• 1/4 cup dark brown sugar
• 2 medium red tomatoes (about 450 g), cut into 1 cm thick wedges.
• 0.5 cup sour cream
• 1/4 tsp cumin
• Zest and juice of 1 lime
• 2 tbsp olive oil + extra for greasing the grill grate
• 4 ears of corn
• 1 large red onion (about 220g), sliced ​​into 1cm thick rings.
• 1 can (425 g) black-eyed beans, rinsed
• 0.5 cup coarsely chopped fresh parsley or cilantro

Preparation:

1. Preheat a grill or large grill pan over medium heat.
2. In a small bowl, combine brown sugar, 1 tablespoon salt, and 2 teaspoons black pepper. Rub the mixture over the steaks and set aside for 15 minutes. Place the tomatoes in a large bowl. Sprinkle with salt and pepper and let sit while you prepare the remaining ingredients.
3. In a small bowl, combine sour cream, cumin, lime zest and juice, a pinch of salt and black pepper and set aside.
4. Meanwhile, lightly oil the grill grate. Generously brush the corn and onions with olive oil, season with salt and black pepper, and place on the grill. Grill the corn until lightly charred, turning occasionally. Grill the onions until tender and charred, turning as needed, 6-8 minutes. Transfer the vegetables to a cutting board and let cool slightly.
5. Grill the steaks until golden brown, about 4 minutes per side for medium-rare. Set aside and let rest for 5 minutes.
6. While the steaks are resting, cut the corn kernels off the cobs and quarter the onion rounds. Add the corn, onion, beans, and half the parsley to the bowl with the tomatoes and gently toss. Season with salt and pepper to taste.
7. Slice the steaks against the grain and divide among 4 plates. Divide the succotash among the plates, top with a spoonful of sour cream sauce, and sprinkle with the remaining parsley or cilantro. Serve immediately.