- Marinate Time
- 5 mins
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 1 can
- Mexican Style Chili Beans, drained
- 15 ounces
- 1
- Skirt Steak , fat trimmed
- 3/4 pounds
- 2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- salt and freshly ground pepper
- 1
- lime, cut in half
- 4
- tostada shells
- 5 inches
- 1/2 cup
- Sensations Shredded Tex Mex Cheese
- 2 cups
- torn or shredded Compliments Romaine Hearts
- 1/2 cup
- Corn Salsa and Garlic and Lime
Method
- Step 1
- Spoon beans into a 3- to 4-quart pan. Coarsely mash beans with a potato masher or the back of a spoon.
- Step 2
- Place over medium-low heat and stir occasionally until beans are hot, about 5 minutes.
- Step 3
- Meanwhile, heat a grill pan or 12-inch nonstick frying pan over high heat.
- Step 4
- Cut steak in half crosswise.
- Step 5
- Rub meat all over with olive oil and season to taste with salt and pepper.
- Step 6
- When pan is very hot, add steak. Cook, turning occasionally, until meat is seared and done to your liking, 2-4 minutes for rare depending on thickness of meat.
- Step 7
- Transfer meat to a cutting board and let stand 3 minutes. Cut meat across the grain into thin slices, then cut into bite-size pieces.
- Step 8
- Squeeze lime over meat; toss to coat in juice. Place tostada shells on 4 dinner plates. Top with equal portions of beans and meat.
- Step 9
- Sprinkle equally with cheese and romaine hearts, then drizzle with 1/2 cup salsa. Serve, offering additional salsa to add to taste.
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