Lunch / Dinner
Margarita Flank Steak
A bright and sweet citrus marinade gives this grilled flank steak real zing, making it the perfect partner to rich and cheesy black bean enchiladas.
FOR THE ENCHILADAS, SAUTÉ:
FOR THE MARINADE AND STEAK, COMBINE:
Preheat oven to 425°. Coat a 3-qt. baking dish with nonstick spray. Preheat grill to medium-high. Brush grill grate with oil.
For the enchiladas, sauté onions in oil in a sauté pan, 5–6 minutes. Add garlic, cook 1 minute, then stir in beans; crush with a potato masher until chunky. Add broth and reduce until liquid is evaporated. Stir in goat cheese.
Fill tortillas with ⅓ cup bean mixture, roll to enclose, then place in prepared dish, seam side down. Top enchiladas with Jack cheese and bake until cheese melts, 20 minutes.
For the marinade and steak, combine juices, tequila, brown sugar, and salt for the marinade. Add steak; marinate 15 minutes. Grill steak, covered, 4–5 minutes per side for medium-rare; transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. Serve steak and enchiladas with Tomatillo Guacamole and sour cream.
Lightly mash the beans to give them body. The broth and cheese will make the filling creamier.
Roll 1/3 cup bean mixture into each torilla; lightly press the filling as you roll to the end.
Slice the steak thinly on an angle against the grain for the most tender results.
Per 1/4 steak with 2 enchiladas
% Daily Value*
Total Fat 36g 55%
Saturated Fat 14g 70%
Sodium 1666mg 69%
Carbs 59g 19%
Fiber 12g 48%
*Percent Daily Values are based on a 2,000 calorie diet.