Mexican Steak and Veggie Salad
Cook time:
21 minutes
Prep time:
25 minutes
Cuisine:
Unknown
Author:
Molly Gilbert
Rating:
4.2 / 5.0
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