Ingredients

Preparation 10 minutes, cooking time 15 minutes

1/3 cup vegetable oil
2 tablespoons fresh lime juice
1 to 2 dashes of chipotle hot sauce, or other hot sauce
1 1/2 pounds beef flank or steak
Salt and pepper to taste
3 corn tortillas, sliced in 1/4-inch-wide strips
28-ounce can Boston-type baked beans
1 medium to large tomato, diced
2 green onions, thinly sliced
3 cups shredded romaine lettuce
3 ounces Pepper Jack or Monterey Jack cheese, diced
1 avocado, diced

Directions

Heat grill, bringing temperature to high.

Whisk together oil, lime juice and hot sauce. Measure out 2 tablespoons of mixture and coat steak. Sprinkle salt and pepper lightly over both sides of steak. Set aside at room temperature.

Heat about 1/2 inch of oil in small skillet until bubbling. Fry tortilla strips briefly, just until crisp. Drain and reserve.

Grill steak until desired doneness (about 4 minutes each side for medium-rare). While meat is cooking, warm beans in saucepan on side of grill or in kitchen.

Cut steak into thin finger-length strips and mix into beans along with tomatoes and green onions; reserve. Toss romaine with cheese. Top with steak and bean mixture, avocado and tortilla strips. Makes 6 servings.