Grilled Southwest Flank Steak with Roasted Red Pepper and Avocado with Bush's Black Bean Fiesta Grillin' Beans

  • Yield: 4-6 servings
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1 flank steak, about 11/2 pounds

Kosher salt and freshly ground black pepper

3 Tbsp extra-virgin olive oil

2 Tbsp red wine vinegar

1 roasted red pepper, diced

1/2 small red onion, diced

2 avocados, halved, pitted and diced

1 Tbsp chopped cilantro

2 romaine hearts, cut into spears

Bush's® Black Bean Fiesta Grillin' Beans®


  1. Preheat a grill to high. Once heated, brush grates lightly with oil. Season the steak with salt and pepper to taste. Grill the steak until slightly charred and crisp and a thermometer inserted horizontally into the meat registers 130 degrees for medium-rare, 7-8 minutes per side. Set on a cutting board to rest for 10 minutes before slicing.
  2. Whisk the olive oil, 1/2 teaspoon salt and vinegar together in a bowl. Toss with pepper and onion; gently fold in the avocado and cilantro.
  3. Slice the steak against the grain, divide among plates over romaine, top with the pepper and avocado. Serve with Bush's® Black Bean Fiesta Grillin' Beans®.
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