Name: Steak a la Mexicana with Refried Beans and Fresh Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 10 oz flank steak or skirt steak; 1 large yellow onion, thinly sliced; 1 tbsp vegetable oil; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1 (15 oz) can refried beans; 1/2 cup shredded Monterey Jack cheese; 1 cup shredded iceberg lettuce; 1/2 cup diced tomato; 1/2 cup shredded Monterey Jack cheese (for salad); 2 tbsp sour cream; 1 lime, cut into wedges (optional, for serving); Tortilla chips or warm tortillas (optional, for serving)

Steak a la Mexicana with Refried Beans and Fresh Salad

Peter

This classic Tex-Mex plate brings together tender seared steak with caramelized onions, creamy refried beans topped with melty cheese, and a crisp, refreshing salad of lettuce, tomato, and sour cream. Inspired by the comforting flavors of a casual Mexican diner, this dish balances savory, creamy, and fresh elements for a satisfying meal. Perfect for a weeknight dinner or when you crave a restaurant-style experience at home, it’s easy to prepare and full of flavor. Serve with tortilla chips or warm tortillas for an authentic touch and a meal that’s sure to please.

Ingredients

Instructions

Pat the steak dry and season both sides with salt, pepper, cumin, and chili powder.
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden, about 8-10 minutes. Remove onions and set aside.
In the same skillet, add the steak and sear for 3-4 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
While the steak rests, heat the refried beans in a saucepan over medium heat until warmed through. Stir in half of the shredded cheese until melted and creamy.
On each plate, arrange a portion of sliced steak and top with caramelized onions. Spoon refried beans next to the steak and sprinkle with remaining cheese.
In a small bowl, toss the shredded lettuce and diced tomato. Place a mound on each plate, sprinkle with cheese, and drizzle with sour cream.
Serve immediately with lime wedges and tortilla chips or warm tortillas, if desired.