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.