Grilled Flank Steak with Corn Salsa and Black Beans

olive oil
4 cloves garlic, chopped
1 small onion, chopped
1 tsp. cumin
2 cans black beans, rinsed and drained
1 bottle mexican beer
salt and pepper
2 1 lb. flank steaks, marinated
1 bag frozen corn
1 pint cherry tomatoes, chopped and juice reserved
grated peel of 1 lime, juice of 2 limes
cliantro if desired

Saute garlic, onion and cumin. Add drained beans and beer, cook 10 minutes. Mash some beans with back of fork. Simmer until thickened, about 5 more minutes. Add 1/2 lime juice and zest. Keep warm.
Combine corn, chopped tomatoes, remaining lime and cliantro if using. Set aside
Grill steak. Serve with beans and salsa.