Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Nutrition Per Serving

257 calories per serving

　　7 g fat (2 g saturated)

　　24 g carbs

　　6 g fiber

　　24 g protein

　　#### Nutritional analysis provided by Self