1 1/2 lb flank steak
3 tsp Woodfired Garlic Seasoning
3 tbsp olive oil, divided
1 head romaine lettuce, washed and chopped
2 bell peppers, deseeded and sliced
1 small red onion, thinly sliced
1 cup monterey jack cheese, shredded
2 cups black beans, drained and rinsed
1 lime, cut into wedges (optional)
1 cup your favorite salad dressing (optional)
Step 1
Place flank steak in a large baking dish and apply Woodfired Garlic Rub on both sides. Wrap and place in the refrigerator for at least 1 hour.
Step 2
In a large skillet over high heat, add half of the olive oil.
Step 3
Once oil begins to smoke, place flank steak in the skillet and sear the first side for 3-4 minutes. Flip flank steak with tongs and cook for an additional 4-5 minutes, or until steak is cooked to desired doneness. (Rare: 125 degrees, Medium-Rare: 135 degrees, Medium: 145 degrees)
Step 4
Remove flank steak from skillet and let rest for at least 10 minutes.
Step 5
Add remaining olive oil to the skillet, add onions and bell peppers, cook for 7-8 minutes, mixing occasionally until the onions begin to soften. Remove from heat and set aside.
Step 6
Slice the flank steak into thin slices, against the grain.
Step 7
Build salad with generous portions of flank steak and top with a squeeze of fresh lime juice or your favorite dressing. Enjoy!
Smoky mesquite with sea salt & pepper
© 2022 KindersBBQ
