Margarita Flank Steak

A bright and sweet citrus marinade gives this grilled flank steak real zing, making it the perfect partner to rich and cheesy black bean enchiladas.

Makes: 1 flank steak, 8 enchiladas Total time: 1 hour

FOR THE ENCHILADAS—
1	cup diced red onion1 cup
1	Tbsp. olive oil1 Tbsp.
1	tsp. minced garlic1 tsp.
2	cans black beans, drained, rinsed (15 oz. each)2 cans
½	cup low-sodium chicken broth 1/2 cup
½	cup crumbled goat cheese 1/2 cup
8	flour tortillas (6-inch)8
1	cup shredded Jack cheese1 cup
FOR THE MARINADE AND STEAK—
¼	cup each fresh lime juice, fresh orange juice, tequila, and brown sugar 1/4 cup
1	tsp. kosher salt1 tsp.
1	flank steak, trimmed (1 1/2 lb.)1
	Sour cream

Preheat oven to 425° F; coat a 3-qt. baking dish with nonstick spray. Preheat grill to medium-high.

Sauté onion in oil in a sauté pan for 5–6 minutes. Add garlic, cook 1 minute, then stir in beans; crush with a potato masher until chunky. Add broth and reduce until liquid is evaporated. Stir in goat cheese.

Fill each tortilla with ¹⁄₃ cup bean mixture and roll to enclose. Place in the prepared dish, seam side down. Top with Jack cheese and bake until cheese melts, 20 minutes.

Combine juices, tequila, brown sugar, and salt for the marinade in a resealable plastic bag. Add steak; marinate 15 minutes. Grill, covered, 4–5 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. To serve, spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices. Garnish with sour cream.

Nutrition Information
Per 1/4 steak with 2 enchiladas: 840 cal; 36g total fat (14g sat); 1666mg sodium; 59g carb; 12g fiber; 65g protein

Lightly mash the beans to give them body. The broth and cheese will make the filling creamier.

Roll 1/3 cup bean mixture into each torilla; lightly press the filling as you roll to the end.

Slice the steak thinly on an angle against the grain for the most tender results.