Ingredients

1 to 1 1/2 pound beef flank steak
1/2 cup plus 2 tablespoon olive oil, divided
1 tablespoons chili powder
1 tablespoon granulated garlic or garlic powder
1/2 cup chopped onion
1 tablespoon ground cumin
1 15 1/2-ounce can black beans
1 15 1/2-ounce jar salsa con queso
Tortilla chips

Directions

Garnishes: pico de gallo, sour cream, sliced fresh jalapenos

Place beef in 2-quart shallow baking dish. Combine 1/2 cup oil, chili powder and garlic. Pour over beef. Cover and refrigerate 3 hours or overnight. Remove beef from marinade. Grill on medium-hot grill 10 minutes or until medium rare (or longer if you prefer beef more well-done). Let stand 10 minutes. Cut beef into 1/2-inch cubes.

Saute onion in 2 tablespoons hot oil. Add cumin and black beans and heat through. Heat salsa con queso in separate saucepan. Place beef cubes, beans and queso in separate containers; keep warm. Serve with tortilla chips, pico de gallo, sour cream and jalapenos. Serves 10.