4 Servings 25 min Cook
2 Tortilla Tortillas
3 Tbsp Olive Oil
1 Dash Salt
3 Tbsp Lime Juice
2 Tbsp Fresh Cilantro
1/2 Tsp Salt
12 Oz Beef, Flank
1 Medium (2-1/2" dia) Onions
2 Small Red Bell Pepper
2 Cloves, minced Garlic
1/2 Tsp, ground Cumin
4 1/4 Cup shredded Lettuce
1 Cup Black Beans
Heat oven to 350 degrees F.
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
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.