Description
Marinated and roasted tomatoes, onion, and black beans are tossed with flank steak, cilantro, and queso fresco in this Mexican-inspired salad.
Ingredients
- 2 pounds flank steak
- 6 tablespoons extra-virgin olive oil
- ¼ cup lime juice
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- cooking spray
- 1 (15 ounce) can black beans, rinsed and drained
- 1 ½ cups cherry tomatoes
- 1 red onion, chopped
- 8 cups chopped romaine lettuce
- 1 cup crumbled queso fresco
- ¼ cup chopped fresh cilantro
Prep Time: 25 mins
Cook Time: 21 mins
Total Time: 2 hrs 56 mins
Servings: 6