1 1/2- 2 lbs sirloin steak (pound to tenderize)
Rub:
1 Tbsp ground cumin
2 garlic cloves- smash with meat mallet
2 tsp kosher salt
3 Tbsp minced dry onion
1/4 cup lime juice
2 Tbsp extra virgin olive oil
1 Tbsp taco seasoning (not packet)
2 Tbsp lime pepper
1 head of Romaine
1 can black beans, rinsed
assorted bell peppers & large sweet onion, sliced
Lite Sour cream
optional: pica de gallo (fresh salsa) sliced black olives, grated Mexican cheese blend
Tenderize beef with mallet. Place all the rub ingredients into a gallon size ziploc bag, squeeze bag to mix. Place meat in baggie, seal then 'massage' the meat until thoroughly coated with rub. Place in fridge minimum 2 hours, overnight preferable.
Heat grill, place sliced onions and peppers onto a large sheet of aluminum foil-drizzle with olive oil. Place another sheet of foil on top of veges, seal sides together to make foil packet, set aside.
Place Romaine into individual bowls, sprinkle 1/2 cup black beans into each bowl.
Place meat and foil packet on grill, cook till meat is medium/ medium rare.
Let the steak set on cutting board for 5-10 minutes, then cut into thin slices, place sliced meat in salad. Carefully open foil packet & place the peppers and onions on top of meat. Top with lite sour cream.