- 2 corn tortillas
- Olive oil
- Parchment paper
- 3 tablespoons lime juice
- 2 tablespoons finely chopped fresh cilantro
- 3/4 lb flank steak
- 1 medium yellow onion, halved and thinluy sliced
- 2 small bell peppers (red and/or yellow), thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 2 romaine hearts, chopped
- 1 cup cooked black beans
- 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.
- In a mixing bowl, whisk together lime juice, 2 tablespoons oil, cilantro and 1/2 teaspoon salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon 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 saladto a platter and top with steak, pepper mixture and tortilla croutons.