Marinated and roasted tomatoes, onion, and black beans are tossed with flank steak, cilantro, and queso fresco in this Mexican-inspired salad.

Molly Gilbert
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put steak in a large resealable plastic bag. Whisk olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt, cumin, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.

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  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

  • Toss black beans, tomatoes, and onion, with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.

  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.

  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.

  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side.

  • Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Serve warm steak and vegetables with pan juices over romaine; top with queso fresco and cilantro.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

460 calories; 28.5 g total fat; 61 mg cholesterol; 759 mg sodium. 23 g carbohydrates; 28.8 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2017
Substituted pepper jack for the cheese and I loved this salad. I do think it needed more of a dressing other than just the drippings but other than that this was perfect. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/22/2019
Kind of quick on the video, chill a bit Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2017
Substituted pepper jack for the cheese and I loved this salad. I do think it needed more of a dressing other than just the drippings but other than that this was perfect. Read More
(2)
Rating: 4 stars
02/20/2017
Substituted pepper jack for the cheese and I loved this salad. I do think it needed more of a dressing other than just the drippings but other than that this was perfect. Read More
(2)
Rating: 4 stars
06/29/2017
I increased the cumin to 1/2 teaspoon and included bell pepper chunks to the veggies before roasting. I agree with another reviewer that additional dressing would be helpful so I used some good salsa instead of an oil based salad dressing. Yum! Read More
(1)
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Rating: 3 stars
09/22/2019
Kind of quick on the video, chill a bit Read More
Rating: 5 stars
07/17/2019
So easy. I just marinated the meat with my Sunday meal prep so all I had to do was cut the tomatoes and onions and bake it. Made it a quick 25 min meal. I wasn't able to find the flank steak so I used some thin cut ones and lessened the broil time YUM! Read More