Ingredients

• 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®

Instructions

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®.