Ingredients
- 1 pound of White Oak skirt or flank steak
- 2.5 tablespoons olive oil
- 2.5 tablespoons balsamic vinegar
- 1.5 teaspoons salt
- 1/4 cup fresh lime juice
- 3 bell peppers
- 1 Vidalia onion, sliced
- 2 tablespoons olive oil
- 1 can black beans, heated
- 1 bottle Hot Squeeze Chipotle Sauce
Instructions
Marinate steak in first four ingredients for 30 minutes to 1 hour. Heat the grill until you can't hold your hand over it for more than five seconds. Pat the steak dry and place on the grill. Cook between 6-10 minutes for mid-rare. Try to turn only once. Let the steak stand for five minutes before cutting. In a sauté pan, heat additional oil and sauté onions and peppers. Top meat with Hot Squeeze Chipotle Sauce. Serve in warm tortillas with black beans.
