Ingredients
Gather Your Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
½ cup sour cream
2 tablespoons water
1 tablespoon lime juice, plus lime wedges for serving
1 tablespoon minced canned chipotle chile in adobo sauce
1 large head romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise
1 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted and cut into ½-inch pieces
2 ounces tortilla chips, chopped coarse (1 cup)
Directions
1
Pat steak dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak to carving board, tent with foil, and let rest for 5 minutes.
2
Meanwhile, whisk sour cream, water, lime juice, chipotle, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl.
3
Add lettuce, beans, avocado, and chips to dressing in bowl and toss to coat. Divide salad evenly among 4 plates. Slice steaks thin against grain on bias and divide among salads. Serve with lime wedges.