Categories: Salad
Ingredients
- 3 corn tortillas, cut into thin strips
- 4 small Roma tomatoes, chopped
- 1 red onion, diced
- 1 jalapeno, minced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- 8 oz flank steak
- salt and pepper
- 1/2 tbsp red wine vinegar
- 1 tsp canned chipotle pepper
- 1/2 tbsp honey
- 2 tbsp olive oil
- 1 head Romaine lettuce, chopped
- 1/2 can black beans, drained
- 1 avocado, pitted, peeled, and thinly sliced
Directions
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Preheat oven to 400. Place the tortilla strips on a baking sheet and bake for 8-10 minutes, until lightly brown and crispy. Set aside.
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In a mixing bowl, combine the tomatoes, onion, jalapeno, cilantro, and half the lime juice. Set the salsa aside.
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Preheat a grill. Season steak with salt and pepper. Once the grill is fully heated, toss on the steak. Cook for 4-5 minutes per side. Let steak rest for 5 minutes before slicing it against the grain of meat, thinly.
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Combine the remaining lime juice with the vinegar, chipotle, and honey. Slowly drizzle in the olive oil, whisking to combine. Toss the lettuce with enough vinaigrette to lightly coat, then divide among 4 plates. Top each serving with slices of steak, black beans, avocado, and spoonful of salsa, and a few tortilla strips.