Mexican Steak and Veggie Salad

By Molly Gilbert

4.2 / 5

25min

21min

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2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup lime juice
2 tablespoons Worcestershire sauce
4 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
cooking spray
1 (15 ounce) can black beans rinsed and drained
1 ½ cups cherry tomatoes
1 red onion chopped
8 cups chopped romaine lettuce
1 cup crumbled queso fresco
¼ cup chopped fresh cilantro