1 (12-oz.) flank steak
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons olive oil
3/4 cup chopped white onion
1/2 cup unsalted chicken stock (such as Swanson)
1 (15-oz.) can unsalted pinto beans, rinsed and drained
3 cups chopped romaine lettuce
1 1/2 cups chopped tomato
1 ounce tortilla chips
1 ripe avocado, thinly sliced
1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
4 lime wedges
How to Make It
Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.
Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.
Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.