Warm Grilled Steak And Baked Beans Salad
recipe at a glance
ready in: under 30 minutes
1/3 cup vegetable oil
2 tablespoons fresh lime juice
2 dashes hot sauce
1 1/2 pound beef flank or steak
salt and pepper, to taste
3 corn tortillas, sliced in 1/4-inch-wide strips
1 can (28-ounce size) Boston-type baked beans
1 large tomato, diced
2 green onions, thinly sliced
3 cups shredded romaine lettuce
3 ounces Pepper Jack or Monterey Jack cheese, diced
1 avocado, diced
Heat grill, bringing temperature to high. Whisk together oil, lime juice and hot sauce. Measure 2 tablespoons of mixture, and coat steak. Sprinkle salt and pepper lightly over both sides of steak. Set aside at room temperature.
Heat about 1/2 inch of oil in small skillet until bubbling. Fry tortilla strips briefly, until crisp. Drain, and reserve.
Grill steak until desired doneness (about 4 minutes each side for medium-rare).
While meat is cooking, warm beans in saucepan on side of grill or in kitchen. Cut steak into thin finger-length strips and mix into beans along with tomatoes and green onions; reserve. Toss Romaine with cheese. Top with steak and bean mixture, avocado and tortilla strips.
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