24 24
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
30 minutes
2 TSP OIL
1 LB FLANK STEAK (ABOUT 1 IN. THICK)
¼ TSP EACH SALT AND PEPPER
2 BAGS (11.5 OZ EACH) SALSA ENSALADA SUPREME COMPLETE SALAD KIT (FRESH EXPRESS)
4 RIPE PLUM TOMATOES, SLICED
1 CAN (15.5 OZ) BLACK BEANS, RINSED
1 FIRM-RIPE AVOCADO, PEELED, PITTED AND SLICED
Heat oil in a large nonstick skillet over medium-high heat. Season steak with salt and pepper, place in skillet and cook, turning once, 10 minutes or until an instant-read thermometer inserted from side to center registers 155°F. Remove to a cutting board, cover loosely with foil and let rest 10 minutes. (Temperature will rise to 160°F for medium doneness.)
Remove sour cream dressing, salsa, tortilla strips and cheese from salad bags. Evenly divide lettuce onto four plates. Thinly slice steak diagonally across the grain.
Divide steak, tomatoes, black beans, avocado, cheese and tortilla strips among the plates. Spoon sour cream dressing from one packet and both salsa packets onto salads. (Reserve remaining 1 packet sour cream dressing for another use.)
CALORIES 412 TOTAL FAT 16G SATURATED FAT 6G CHOLESTEROL 62MG SODIUM 545MG
TOTAL CARBOHYDRATES 37G DIETARY FIBER 12G PROTEIN 35G
