Margarita Flank Steak with Bean Enchiladas

You won't find a more "grillable" steak than flank. A sweet citrus marinade makes this flavorful cut of beef the perfect partner to cheesy black bean enchiladas.

Recipe courtesy of Cuisine at Home

Don't you love it when a plan comes together? This recipe began as grilled steak quesadillas - pretty standard fare, albeit quite tasty. So in an effort to bring it up a level, it was redesigned into this dish. All the ingredients of that original quesadilla are here, just presented a little differently.

When the steak is grilled, the sugar in the marinade caramelizes on the meat, really ramping up its flavor (but be careful - it can stick too) And canned black beans get a flavor boost with cheese.

Makes 1 flank steak, 8 enchiladas

Total time: 1 hour

See also Grilled Brie Croutons

INGREDIENTS

1 cup red onion, diced
1 t. garlic, minced
2 cans black beans, drained, rinsed (15 oz. each)
1/2 cup chicken broth
1/2 cup goat cheese, crumbled
8 flour tortillas (6")
1 cup Monterey Jack, shredded
1/4 cup each fresh lime juice, fresh orange juice, tequila, and brown sugar
1 t. kosher salt
1 flank steak, trimmed (1 1/2 lb.)
Sour cream, for garnish
Lime wedges, for garnish

INSTRUCTIONS

Preheat oven to 425˚F; coat a 3-qt. baking dish with nonstick spray. Preheat grill to medium-high.

Saute onion i oil in a large saute pan over medium-high heat until onion softens, 1-2 minutes. Add garlic, cook 1 miute, then stir in beans; crush with a potato masher until chunky. Add broth, bring to a simmer, a reduce until liquid is nearly evaporated. Stir in goat cheese until melted, 2-3 minutes.

Fill each torilla with 1/3 cup bean mixture, roll to enclose, then place in the prepared dish, seam side down. Top wth Jack cheese and bake until it melts and tortillas begin to brown, 15-20 minutes.

Combine citrus juices, tequila, sugar, and salt in a large resealable plastic bag; add steak and marinate and 10-15 minutes. Remove from marinade and grill to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes before thinkly slicing against the grain.

To serve, spoon guacamole on plates, then top with enchiladas and steak slices. Garnish with sour cream and lime wedges.

Per 6 oz. steak with 2 enchiladas: 895 calories; 31% calories from fat; 31 g total fat; 76 g carb.; 1608 mg sodium; 14 g fiber; 64 g protein