Preparation Time: 5 min
Cooking Time: 15 min
2 tablespoons dry taco seasoning mix
1 beef flank steak (1½-pounds)
2 tablespoons butter
1 head iceberg lettuce, cut into bite-sized pieces
1 tomato, chopped
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
3/4 cup salsa
1/2 cup sour cream
1. Score steak on both sides by making diagonal cuts 1-1/2 inches apart. Rub taco seasoning evenly over entire surface of steak.
2. In a large skillet or grill pan, melt butter over medium-high heat and cook steak 14 to 16 minutes for medium, or to desired doneness, turning halfway through the cooking. Remove steak to a plate and allow to cool slightly.
3. Meanwhile, on a large serving platter, arrange lettuce, tomato, kidney beans, and cheese in layers.
4. In a small bowl, combine salsa and sour cream; mix well and spoon over salad. Cut steak across the grain into 1/4-inch-thick slices and place on top of salad. Serve immediately.