Ingredients for Black Bean and Corn Salsa:

• 2 cans of black beans
• 1 habanero diced very fine
• 3 cloves of garlic diced fine
• 2 sweet peppers diced without seeds
• 2 tbsp. fresh ginger diced very fine
• ¼ bunch of fresh cilantro rough chopped
• ¼ cup Cilanktro Hank Sauce
• 1 tbsp. Hank Dry Rub
• 2 tbsp. of cooking oil of your choice
• Salt to taste
• 1 lime juiced

Preparation for Black Bean and Corn Salsa:

1. Drain & wash beans thoroughly.
2. Combine all ingredients in a medium mixing bowl.
3. Once thoroughly mixed, allow to chill in fridge for 15 minutes.

Flank Steak Taco Ingredients:

• ¼ cup of Camouflage Hank Sauce
• ¼ cup of Worcestershire
• ¼ cup of hoisin sauce
• ¼ cup of garlic BBQ sauce of your preference 
• 2oz of bourbon (optional)
• Dash of Honey Habanero Hank Sauce for extra heat (optional)
• 1-2 lb. Flank Steak depending on how many people you are feeding
• Taco shells
• Extra virgin olive oil or preferred cooking oil
• Hank Rub Seasoning

Flank Steak Preparation:

1. Combine Camouflage, Worcestershire, hoisin sauce, bbq sauce, and bourbon in dish large enough to accommodate flank steak. (We used a 9"x13" pyrex.)
2. Coat steak in a light coating of olive oil or preferred cooking oil.
3. Generously coat both sides of the steak in Hank Rub and massage into the meat.
4.  Let marinade for at least 30 min - 90 mins for best results.
5. Once steak has marinated, remove from fridge, and preheat grill or skillet.
6. Cook on medium-high heat for approximately 3 minutes per side to achieve mid-rare (suggested).
7. Remove from heat and let rest on a cutting board for about 5 minutes before cutting.
8. Slice thin and top with black bean salsa and other toppings.