What's This?
Serving size 4


2 corn tortillas Olive oil3 Tbsp lime juice2 Tbsp finely chopped fresh cilantro¾ lb flank steak1 medium yellow onion, halved and thinly sliced2 small bell peppers (red and/or yellow), thinly sliced2 garlic cloves, minced½ tsp ground cumin2 romaine hearts, chopped1 cup cooked black beans Parchment paper


  1. Heat oven to 350°. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
  2. In a mixing bowl, whisk together lime juice, 2 tbsp oil, cilantro and 1/2 tsp salt; set aside. In a large heavy skillet over high heat, heat 1 tbsp oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain. Add romaine and beans to bowl with dressing and toss to combine; transfer salad to a platter and top with steak, pepper mixture and tortilla croutons.

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Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 4 Total

  • Calories 257
  • Total Fat 7g
  • Saturated Fat 2g
  • Total Carbohydrates 24g
  • Fiber 6g
  • Protein 24g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Gluten Free, Steak, Mexican

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