Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.
Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.
Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.
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I was looking forward to this based on the picture. But it turned out to be very bland. I tried to perk up the flavor by coating the meat (I used a small sirloin instead of flank as I had to use it up) with a taco rub and grilling it. it was better than I imagine just the plain meat would have been. I made the rest of the meal as written, but added some jicama and grilled corn left over from another meal.None of it really helped with the overall flavor. I won't make this again. As a side note, the photo showed some rice, but I could find no reference to it in the recipe. Is it not possible to at least note the side dish as a "Serve with"?
We really prefer to grill our flank steak, so I quickly seared on both sides in the pan then transferred to the grill to finish cooking while I made the beans. My only other substitute was to use crumbled feta for the queso. In the magazine, this dish was prepared along side Cilantro and Almond Pilaf Rice which was a great companion. We omitted the chips and didn't miss them a bit. Will make again.
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