2 large red onions, halved lengthwise and thinly sliced
1 green bell pepper, cut into thin strips
1/2 tsp dried sage
1/2 tsp dried oregano
1 beef flank steak, 1 1/4 - 1 1/2 lbs.
1/2 tsp salt
1 Tblsp ground pepper
4 7 to 8-inch flour tortillas, warmed
1 15 ounce can black beans , rinsed and drained, warmed
Instructions
1 - Melt butter in a large skillet over medium heat. Add the onions, cover and cook, stirring ocassionally, until tender, about 7 minutes. Add the bell pepper strips, sage and oregano. Stirring constantly, cook uncovered, over medium-high heat for 4 - 5 minutes, until the onions are golden and the peppers are crisp tender.
2 - Preheat a grill pan over medium-high heat. Trim fat from the steak; score on both sides by making shallow cuts at 1-inch intervals in a diamond patteren. Rub with salt and black pepper. Grill 12 - 15 minutes for medium, turning once.
3 - To serve, thinly slice the steak diagonally across the grain and top with the onion mixture. Serve with warm tortillas and black beans on the side.
